Oranges in Champagne Syrup

  • Servings: 10

Related Video

More Videos
How to Poach Eggs in a Strainer

Ingredients

  • 3 tablespoons sugar
  • 1 tablespoon plus 1 teaspoon honey
  • 10 medium navel oranges
  • 11/4 cups Champagne or sparkling wine (about half of a 750 ml bottle)
  • Mint leaves, for garnish

How to make this recipe

  1. Using a small sharp knife, peel the oranges, removing all of the bitter white pith. Working over a large glass dish, cut between the membranes to release the orange sections. Arrange them in the dish and add any accumulated orange juice.

  2. In a medium saucepan, combine the sugar, honey and 2 cups of water and bring to a boil over high heat, stirring until the sugar is dissolved. Pour the hot syrup over the oranges and let cool. Refrigerate until chilled, about 3 hours.

  3. Spoon the oranges and syrup into 10 shallow soup plates. Pour 2 tablespoons of the Champagne into each bowl, garnish with mint leaves and serve.

Contributed By Published September 1997





459316 recipes/oranges-in-champagne-syrup 2013-12-06T23:39:37+00:00 Michel Benasra summer|winter|dinner-party|new-years-eve|desserts|10|vegetarian september-1997,michel benasra,oranges in champagne syrup,fruit in syrup,fruit with wine,sparkling wine and fruit recipes,oranges-in-champagne-syrup 459316
Close

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement