Orange Ragout

Use: served cold or slightly warmed with sweet dishes such as chocolate soufflé or semolina dumplings
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Orange Ragout

Use: served cold or slightly warmed with sweet dishes such as chocolate soufflé or semolina dumplings
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Ingredients

  • Ingredients for 10 Servings
  • ⅓ cup 80 g Sugar
  • Juice of 8 oranges
  • ⅓ cup 8 cl Grand Marnier
  • 3 tbsp Grenadine
  • Some cornstarch
  • 10 Oranges in slices
  • Some water

Instructions

  • Caramelize the sugar to a golden color in a pot and deglaze with orange juice.
  • Pour in Grand Marnier and grenadine and boil halfway.
  • Mix some cornstarch with cold water and thicken the juice with it.
  • Let cool and then add the orange slices.

Notes & Wine Advice

Fruits of the Cedar

The fruit of the orange tree is the most successful citrus fruit in the world (in the USA alone, 25 billion oranges are harvested yearly), and is available in two main varieties: blond oranges (e.g. Florida, Jaffa, Navel, Sunkist, Valencia) and blood oranges (e.g. Moro, Sanguine, Tarocco). The word “orange” originally comes from Sanskrit and means “cedar apple
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Course; Fruit
Cuisine; Austria / European