Candied Orange
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1 Orange
1.5 cups water
1/2 cup sugar
METHOD
1 Take an orange, slice it in half through the ends (lengthwise) and lay the cut side down. Take a very sharp knife and cut 5mm slices. Set these aside.
2 In a large, heavy skillet, bring water and sugar to a boil, once boiling add add orange slices.
3 Let it boil for about 5-10 minutes, turning oranges once or twice, then reduce heat to medium and let it continue cooking for about 30 minutes turning occasionally.
4 The liquid will thicken and become a syrup. Reduce the heat until the oranges are at a low simmer.
5 Continue cooking and occasionally turning until the syrup is thick and the oranges are translucent but still in tact.
6 Remove from heat but let the orange slices remain in the pan as they cool for about 10 minutes.
7 Then remove to a sheet of wax paper to cool completely.
Orange Grand Marnier Sauce
INGREDIENTS
30ml Grand Marnier
200ml orange juice
100g Sugar
METHOD
1 Heat up saucepan and deglaze with grand marnier (to burn off alcohol).
2 Once alcohol burnt off, add orange juice and sugar.
3 Set to a slow simmer and reduce slightly.
To serve
INGREDIENTS
2 Crepes folded into quarters
100ml Orange sauce
2 slices candied orange
1 scoop Macadamia Ice Cream
30g Crushed macadamias (toasted)
METHOD
1 Heat sauce in frypan, add folded crepes and heat through.
2 Place crepes in main size bowl, add any remaining sauce from saucepan.
3 Top with ice cream scoop, candied orange and toasted macadamias.
4 Garnish with edible flowers.
Beer match: Hoegaarden – the ideal way to finish any meal, Hoegaarden is a cloudy blend that features the aroma of orange peel, coriander and a variety of herbs. With its soft taste, subtle hints of citrus and slightly sweet and sour notes this is one beer bound to leave your palette tingling.
Recipes courtesy of Gonzalo Burgos, resident Beer Sommelier, Gallagher Hotels.
