Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 md (about 2 lb) navel oranges 1/4 c Brandy
1 cn (12-oz) frozen white 1 4-inch stick cinnamon
-grape-juice concentrate 1 ts Vanilla extract

1. With vegetable peeler, cut 2 1/2- by 3/4- inch strips of peel
(orange part only) from 2 oranges. Stack 3 or 4 strips and cut peel
lengthwise into 2 1/2-by 1/8-inch strips. Repeat to cut remaining
peel into strips. In 1-quart saucepan, heat 1 inch water to boiling.
Add strips and boil 1 minute. Drain and repeat to blanch the strips
again to rid them of their bitterness.

2. Meanwhile, with knife, cut white part, or pith, off the 2 peeled
oranges. With remaining 4 oranges, cut off peel with the pith to
expose the orange flesh. Discard peel. Place peeled oranges in a deep
small bowl; set aside.

3. Drain blanched orange strips, finse with cold water, and place over
peeled oranges. In same saucepan, heat frozen undiluted juice
concentrate, brandy, and cinnamon just to boiling over medium heat.
Remove from heat. Stir vanilla into juice mixture. Pour over peeled
oranges. Cover and refrigerate 1 hour to marinate the fruit, turning
oranges occasionally.

4. Just before serving, remove and discard cinnamon stick. Transfer
oranges and their syrup to compote dish or individual serving bowls.
Serve with fruit knives and forks.

Nutritional information per scrving-protein: 1 gram; fat: . 1 gram;
carbohydrate: 43 grams; fiber: 3 grams; sodium: 1 milligram;
cholesterol: 0 milligram; calories: 233.

Country Living/March/93 Scanned fixed by DP GG

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