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Oranges In Maple And Cointreau Syrup

This is one of the most delicious ways to eat an orange, and a luxurious way to round off a barbecued meal. For a children's or alcohol-free version, omit the liqueur.

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20ml/4 tsp butter, plus extra, melted, for brushing
4 medium oranges
30ml/2 tbsp maple syrup
30ml/2 tbsp Cointreau or Grand Marnier liqueur
Crème fraîche or fromage frais, to serve


Serves: 4


1. Cut four double-thickness squares of baking foil, large enough to wrap each of the oranges. Brush the centre of each square of foil with plenty of melted butter.

2. Remove some shreds of orange rind, to decorate. Blanch these, dry them and set them aside. Peel the oranges, removing all the white pith and catching the juice in a bowl.

3. Slice the oranges crossways into thick slices. Reassemble them and place each orange on a square of baking foil.

4. Tuck the baking foil up securely around the oranges to keep them in shape, leaving the foil open at the top.

5. Mix together the reserved orange juice, maple syrup and liqueur and spoon the mixture over the oranges.

6. Add a knob of butter to each parcel and close the foil at the top to seal in the juices. Place the parcels on a hot barbecue for 10-12 minutes, until hot. Serve with crème fraîche or fromage frais, topped with the reserved shreds of orange rind.

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