** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Then with a sharp knife remove as much of the pith and white skin as possible, keeping the oranges intact.
3. Cut the thin peel into fine strips and cover with the wine.
4. Put the oranges into an ovenproof dish. Put a little butter on top of each one, pressing it down gently, then sprinkle each one with a teaspoon of sugar.
5. Put into a 400F oven for 10 minutes or until the sugar caramelizes.
6. . Meanwhile mix the orange juice with the sugar in a saucepan and bring to the boil.
7. Lower the heat and let it get syrupy, without stirring.
8. Add the orange peel and wine mixture and bring to the boil again, then cook rapidly to reduce and thicken slightly.
9. -- Take the oranges from the oven and if not fully browned, put under a moderate broiler for a few minutes.
10. Pour the warmed whiskey over them and set it alight, over heat.
11. As the flames die down, add the orange syrup and let it simmer for about 2 minutes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Sulfites, Natural Sweeteners, Alcohol, Fructose Malabsorption, Oranges allergies.
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