Orange Dessert

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 3 tablespoons sugar
    • 1 level tablespoon cornflour
    • 6 tablesp


    Combine sugar, cornflour, water and orange juice in the top of a double saucepan. Cook over low heat, stirring constantly, until thickened. Remove from heat, and stir in orange rind, Cointreau, cognac, salt and butter.

    To prepare oranges: cut through the rind of the oranges in a line from the stem almost to the bud end, forming 8 segments, and curl each segment inwards under the fruit a