Oranges Flambées

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 4 large oranges
    • ¾ pound sugar
    • 4 tablespoons grand


    Remove bright outer peel carefully from oranges with a fruit parer; cut this zest into matchstick-sized pieces and reserve. Remove remaining pith from oranges and separate each orange into 8 sections.

    Melt sugar in a small thick-bottomed saucepan, stirring constantly until it is a good caramel colour. Spear each orange segment with a fork and dip into caramel mixture. Place caramel-glaz