Orange salad – a fine dessert for a summer dinner. The taste of sour orange in combination with liqueur and nutlets turns out excellent. It is possible to serve such salad as independently, and with nut cakes or cookies.
Ingredients:
- Large oranges – 12 pieces;
- Orange liqueur – 50 g;
- Icing sugar – 2 tablespoons;
- Nuts (pistachios and almonds) – 2 tablespoons.
Preparation:
- The first that needs to be made – properly to wash out oranges. To clean with a special knife for cleaning of potatoes from orange a dried peel (very thinly). In a dish only a red part of a dried peel will be used. Now to cut an orange dried peel thin strips, something has to turn out like shaving.
- Pour water into a small saucepan and lower there thin strips of a dried peel. Boil thoroughly it within 5 minutes, drain water.
- Then to put a boiled dried peel in a saucepan, to add icing sugar and four tablespoons of boiled water. Cook a dried peel in sugar on silent fire within an hour (45 minutes can be enough). Cool the turned-out mix.
- At this stage it is necessary to remove white partitions and a transparent film in oranges. Cut pulp of oranges with segments. Beautiful thin treugolnichka from oranges have to turn out.
- Prepare orange juice. Shift segments of oranges in a soup plate and add there orange juice and liqueur (it is possible to use not orange liqueur, but the darling). Put to be pickled mix in the fridge. In 3 hours, oranges will manage to become impregnated with taste of liqueur.
- The chosen nutlets need to be cleaned and crushed by means of a big knife.
- Spread out oranges in ice-cream bowls or dessert plates and water them with the remained marinade. Strew salad with strips of a dried peel of oranges and the crushed nutlets. The white sweet wine best of all will approach as drink orange salad.