Name: Oranges Givrées (Frosted Oranges with Orange Sorbet)
Yield: Serves 6
Cuisine: France
Ingredients: 12 mandarin oranges (about 2 pounds/900 g total); 1 cup/250 ml. water; 6 fresh orange leaves or fresh bay leaves, for decoration; 1 teaspoon orange flower water (optional); 1 cup/200 g sugar, more to taste

Preparation info

Serves
6

Difficulty
Easy

Appears in

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