Orange and Strawberry Dessert

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

The specially prepared syrup draws out the natural juices from both fruits, resulting in a delicious combination of flavours. This is a recipe to make a few strawberries go a long way at the start of the season.


  • 3 oranges
  • 450 g/1 lb strawberries
  • 225 g/8 oz castor sugar
  • 1.5 dl/ΒΌ pint water
  • juice of 1 lemon
  • 1–2 tablespoons Grand Marnier


    Mark the peel of the oranges into quarters with a sharp knife. Put the oranges together in a large basin and cover with boiling water. Allow to stand for 5 minutes, then drain and peel away the skins. Using this method both the outer skin and white pith should come away together. Scrape away any white pith remaining on the oranges with a knife.

    Cut the oranges across into thin slices and place in the base of a glass serving dish. Hull and wash the strawberries and cut any large ones in half. Arrange the strawberries on top of the oranges and set aside while preparing the syrup.

    Measure the sugar and water into a small saucepan. Place over a low heat and stir until the sugar has dissolved. Bring to the boil, simmer for 1 minute and then draw off the heat. Add the strained lemon juice and the liqueur. Allow the syrup to stand for 10 minutes, then pour the warm syrup over the fruit. Cool, then chill for several hours.