Anne Willan

Oranges Givrées

Frosted Oranges with Orange Sorbet

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000The Country Cooking of France
The Country Cooking of France

By Anne Willan

Published 2007

  • About

A Provençal indulgence, these frosted sorbet-filled oranges make a simple, eye-catching dessert. Be sure to mound the sorbet high in the orange shells so the lids sit jauntily on top. Loose-skinned mandarin oranges are best, particularly sweet little clementines during their winter season.

Ingredients

  • 1 cup/200 g sugar, more to taste
  • 1 cup/250

Method

Heat the sugar and water gently in a small saucepan, stirring occasionally until the sugar dissolves. Bring the syrup to a boil, simmer for 2 minutes, and then leave to cool. Cut a lid from the stem end of 6 of the oranges, then cut a very thin slice from each base so that the oranges sit flat. Scoop out the flesh with a sharp teaspoon, working over a bowl to catch the juice and taking care not