Oranges in Cointreau

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Keep a large bowl of these in the refrigerator ready chilled. They make a quick dessert and are particularly delicious with vanilla ice cream.


  • 6 oranges
  • 175 g/6 oz castor sugar


Mark the peel of the oranges into quarters with a sharp knife. Put the oranges together in a large basin and cover them with boiling water. Allow to stand for 5 minutes, then drain and peel away the skins. Using this method both the outer peel and the inner white pith will come away from the fruit. If any white pith remains, simply scrape it away with a knife. Slice the oranges thinly, remove a