Last Updated on
These Brandied Oranges are delightful!
Even as Winter is coming to an end here in Australia, there is still time to enjoy navel oranges at their peak quality. This popular orange variety is sweet, juicy and seedless and ideal for making brandied oranges. This is an elegant dessert, simple and not difficult to make. It’s very refreshing and ideal to serve at the end of a rich meal.
We have been making this recipe for Brandied Oranges for more years than I can remember. I think it first appeared in the Australian Women’s Weekly “Cooking Class Cookbook”. It’s a perfect make-ahead dessert. In fact, the flavours develop a little more if prepared a day ahead.
The segmented oranges add a special touch to the dessert. They’re not at all difficult to make but require a sharp knife and a little patience. The oranges can be served with whipped cream, vanilla ice cream or alongside a plain vanilla cake or a cheesecake.
The syrup is delicious. There is generally some left over so I have been known to add a couple of oranges to use it the following day. The flavour isn’t as good as the original but it’s still worth eating. Mind you, I have friends who find the syrup alone worth drinking!
Xx Alex and Faye
- 330 g caster sugar 1 1/2 cups
- 250 ml water 1 cup
- 60 ml Brandy 1/4 cup
- 2 tbsp Grand Marnier or Cointreau
- 8 large Navel Oranges
- The syrup is made first. Place the sugar and water into a medium sized saucepan and stir over a low heat until the sugar is dissolved. Bring to a boil, and, without stirring, boil uncovered for 2 minutes.
- Allow the syrup to cool then add brandy and Grand Marnier or Cointreau. Mix well.
- To segment the orange you need a very sharp knife.
Trim both ends off the orange to create a flat, stable surface.Stand the orange on one end. Remove the orange peel and white pith by starting at the top and moving your knife downward along the contour of the orange. Remove just enough to show the orange flesh.To cut the oranges into segments, carefully slide your knife as close as possible to the membrane. When the blade reaches the centre of the orange remove the knife, cut along the membrane on the other side and remove the segment. Do this over the bowl in which you’re placing the segments, so that none of the precious juice is lost. Squeeze the remaining portion of the orange over the same bowl to remove the remaining juice.
- Pour the syrup over the orange segments and stir.
- Set aside or refrigerate if making in advance.The oranges can be served at room temperature or chilled, either alone or with vanilla ice cream or whipped cream.
- If you’re daunted by the thought of creating orange segments you can cut the oranges into slices. But I do hope you will try creating segments, they are definitely superior and really not difficult.
- Any citrus can be segmented; grapefruit works well in salads, lemons and limes are lovely in salsas.
- The calorie count is based on all the syrup being consumed. This generally is not the case.