Title: Fraises a la Maltaise (Adapted From Larousse)
Categories: Dessert French Fruit
Yield: 4 Servings

2	lg	Oranges
3	tb	Sugar
3	tb	Cointreau or other orange
		Liqueur
3	c	Tiny strawberries

Halve the oranges and scoop out and reserve the flesh. Cut a slice off the bottom of the orange rind shells so they will stand up. Chill.

Run the orange flesh through a sieve. Discard pulp and save juice. Mix the juice with sugar and liqueur.

Rinse, dry, and hull the strawberries. Pour the juice over and chill.

To serve: mound the marinated strawberries into the orange rind shells. Serve very cold over crushed ice.

From: Ian Hoare Date: 06-18-98 (15:40) The Once And Future Legend (1) Cooking

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