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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/3 cup sugar 1 cup cold water 6 whole cloves 2 small cinnamon sticks 3/4 tsp whole allspice berries 3 T. rum 6 oranges Instructions: In a small heavy bottom skillet, melt sugar over moderate heat stirring with a metal fork until sugar turns golden brown. Remove pan from heat and pour water carefully down the side of the pan. Add spices. Return to heat and cook over low heat until caramel is dissolved. Remove from heat and add rum. Return to heat and simmer for 5 minutes. Cool. Slice oranges across into 1/8 inch slices. Cut away rind and as much pith as possible, keeping slices intact. Arrange in shallow dish. When syrup is cold, pour over slices being sure to cover. Turn occasionally and macerate several hours covered and refrigerated. To serve, bring to room temperature, remove from syrup. In individual shallow dishes, place a layer of creme anglaise (see recipe below) and several drained orange slices. Reserve macerating syrup and creme anglaise in separate covered containers for another use. Store refrigerated. Fruit should be served room temperature, with a few cloves and allspice berries on top. Makes 4-6 servings. |
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