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Prep 25 mins
Cook 30 mins
- Carefully peel the oranges thinly.
- Then with a very sharp knife remove as much of the pith and white skin as possible, keeping the oranges intact.
- Cut the thin peel into fine strips and cover with the wine.
- Put the oranges into an ovenproof dish.
- Put a little butter on top of each one, pressing it down gently, and then sprinkle each one with a teaspoon of sugar.
- Bake in a 400F oven for 10 minutes or until the sugar caramelizes.
- Meanwhile mix the orange juice with the sugar in a saucepan and bring to the boil; lower the heat and let it get syrupy, without stirring.
- Add the orange peel and wine mixture and bring to the boil again, then cook rapidly to reduce and thicken slightly.
- Take the oranges from the oven and if not fully browned, put under a moderate broiler for a few minutes.
- Pour the warmed whisky over them and set the whiskey alight, over heat.
- As the flames die down, add the orange syrup and let it simmer for about 2 minutes.
- Serve at once; or it can be served cold.
My family of reviewers thought this would be a 5 if it was easier to eat. I have a recipe where the oranges are prepared as in the recipe then sliced horizontally, and reassembled with toothpicks. This was SO SO delicious, that it would be worth the extra effort.