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Poached Oranges When people think of poached fruits, pears usually come to mind, or dried fruits such as apricots or prunes. However, oranges are excellent poached. The poaching seems to concentrate the orange flavor and the syrup keeps the oranges looking fresh and glossy. Plus poached oranges don't leak or get limp on the plate the way fresh oranges do. We poach whole oranges here, though slices can also be poached, in which case you should reduce the cooking time to 1 minute. 6 large seedless oranges 1/3 cup sugar 1 or 2 tablespoons Grand Marnier or homemade orange liqueur (see page 170) 1/3 cup water Peel the oranges with a sharp knife, preferably stainless steel. Be sure to cut through the first and second layers of the skin so that the orange is completely peeled. Place the oranges in a saucepan with the sugar and 1/3 cup of water. Cover, bring to a boil, and simmer gently for 5 minutes. Remove the oranges to a bowl or serving dish. Cook the syrup down to approximately 1/3 cup, and pour the syrup over the oranges. When cool or at serving time, sprinkle the oranges with 1 or 2 tablespoons of orange liqueur. Serve plain or with slivered candied peels on top or with a slice of pound cake. 6 SERVINGS Return to Top | Back to Recipes |
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