Prep 20 mins
Cook 10 mins
This is such a light, easy recipe and perfect for a dinner party. It looks gorgeous in a glass serving bowl. Best prepared several days in advance, so that the oranges absorb the flavour of the syrup. Prepare the honey cream the day of serving. Cooking time does not include refrigeration. From the Australian Women's Weekly.
- 3⁄4 cup sugar
- 1⁄2 cup water
- 1⁄4 cup Scotch whisky
- 8 oranges
For Honey Cream
- 1 1⁄2 cups heavy cream
- 4 tablespoons honey
- 4 tablespoons Scotch whisky
- Stir sugar and water together over low to medium heat until sugar is dissoved.
- Bring to the boil, then decrease heat and simmer for 2 minutes.
- Remove from heat to cool, and add whisky.
- Peel the oranges, ensuring that no white pith remains.
- Cut the oranges into segments, cutting between membranes- if you do this over a bowl you will catch all the juice.
- Place the segmented oranges in a bowl and carefully pour over the cooled syrup.
- Refrigerate, covered, for up to three days before serving.
- For the Honey Cream: Place the honey and whisky together in a small bowl and stir until well combined.
- In a separate bowl, beat the cream softly.
- Gradually add the honey mixture to the cream, beating until thick.
- Refrigerate covered until serving time.
Oh, this was wonderful! It was so easy to make and I LOVE that it can be made 3 days ahead! I have to admit that it wasn't quite alcoholic enough for me with 1/4 cup of whisky, so I added some more, and then some more, and then I gave Mother Kooka a little sip and she said, 'I don't think another little nip would hurt'. In all we ended up using 7fl oz of whisky! The honey cream was also delicious - the honey gave it a wonderful velvety texture, and it really took the dish up another notch. I served the oranges with some of their juice in bowl shaped champagne glasses and piped rosettes of the cream on top. This is really the perfect solution for a light dessert after a filling meal.