SPIKED HONEYBELL ORANGE TOPPING
Makes about 3 cups
These sweet, flavorful oranges, available only in January, make a wonderful topping. During the rest of the year, navel or blood oranges make a satisfactory substitute.
6 Honeybell, navel or blood oranges
1/2 cup orange juice, reserved from the oranges
1/3 cup sweet orange marmalade
1 tablespoon honey
1 tablespoon cornstarch
2 tablespoons dark rum, Grand Marnier or Cointreau
1. Cut the oranges into sections: Slice off the top and bottom of each orange, cutting deep enough to reach the flesh. Hold the cut side of the orange flat against the work surface. Using a very sharp knife, cut down the side of the orange to expose the flesh. Continue until the orange is completely peeled, then cut on either side of the membranes and remove the orange sections. Squeeze the membranes, reserving 1/2 cup of the juice.
2. In a small, heavy saucepan, combine the orange juice, marmalade and honey. Bring to a boil, then reduce heat and simmer for 1 to 2 minutes, or until the sauce is reduced to about 2/3 cup.
3. Meanwhile, dissolve the cornstarch in the rum. Add to the reduced syrup and stir continuously until the mixture returns to a boil. Simmer for 15 seconds.
4. Remove from the heat and set aside to cool for 5 minutes. Fold in the orange sections. Serve at room temperature.
NOTE: This topping can be made up to 3 hours ahead of time, but it thins out as it stands. If it becomes too thin, reheat over low heat and add 1 1/2 to 2 teaspoons of cornstarch dissolved in 1 tablespoon of orange juice, bring to a boil, simmer 15 seconds, and cool.
Copyright @ 2002 by Carole Walter, CCP
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