Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 oranges per serving, zested, peeled and cut into sections 1 Tablespoon orange marmalade per serving 2 teaspoons orange liqueur or lemon juice per serving DIRECTIONS Combine orange sections with orange zest, marmalade and liqueur. Stir well so that the marmalade breaks down and is incorporated with other ingredients. Let stand at room temperature up to an hour before serving. Serve over ice cream or pound cake for a fancy dessert or on it’s own as a accompaniment to a rich entrée or grilled fish. Copyright © 2010 Stefanie Samara Hamblen |
