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Title: Spirited Orange and Prune Compote - Glorious Liqueurs
Categories: Makebooze
Yield: 6 Servings
| CANDIED RIND AND CURRANTS | ||
| 1 | To 2 navel oranges | |
| 1/3 | c | Sugar |
| 1/2 | c | Orange juice, freshly |
| Squeezed | ||
| 1/3 | c | Currants |
| 1 | tb | Grand Marnier or Cointreau |
| PRUNES | ||
| 1 | pk | (15oz) pitted prunes |
| 1 | Earl Gray tea bag | |
| 2 | sl | Fresh ginger, peeled |
| 2 | Whole cardamom pods | |
| 4 | sl | Lemon zest |
| 1/2 | Lemon, juice of | |
| 1 | Stick cinnamon | |
| Water, to cover prunes | ||
| Halfway | ||
| 1/3 | c | Sugar |
| 1/3 | c | Creme de casis or port |
| ORANGES | ||
| 3 | Navel oranges | |
| Grand Marnier or Cointreau | ||
| Sugar | ||
Grated Rind and Currants: Squeeze 1/2 cup juice from oranges. Scrape the bitter white pith away from one of the orange shells. Halve this shell, cut into long strips. Drop into lightly salted boiling water and simmer 10 minutes; drain. Return to saucepan; add sugar, juice and currants. Heat to boiling, reduce heat and simmer until the sugar melts. Remove from heat and stir in the liqueur. Cool completely; cover and refrigerate.
Prunes:
Bring all of the ingredients to a boil. Boil for 1 minute; remove tea bag. Reduce heat and simmer about 3 minutes, then remove with a slotted spoon to a dish. Simmer the liquid another 10 minutes or so to thicken it. Return prunes. Let cool; cover and refrigerate.
Oranges:
Cut skin and pit away from oranges. Halve then cut in 1/3" slices. Sprinkle with liqueur and sugar to taste. Cover and refrigerate.
Assembly:
Spoon prunes and part of their liquid into a serving bowl. Surround with orange slices. Strew candied peel and currants over top.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
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