WHISKY ORANGES WITH HONEY CREAM
This is such a light, easy recipe and perfect for a dinner party. It looks gorgeous in a glass serving bowl. Best prepared several days in advance, so that the oranges absorb the flavour of the syrup. Prepare the honey cream the day of serving. Cooking time does not include refrigeration. From the Australian Women's Weekly.
Provided by Daydream
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Stir sugar and water together over low to medium heat until sugar is dissoved.
- Bring to the boil, then decrease heat and simmer for 2 minutes.
- Remove from heat to cool, and add whisky.
- Peel the oranges, ensuring that no white pith remains.
- Cut the oranges into segments, cutting between membranes- if you do this over a bowl you will catch all the juice.
- Place the segmented oranges in a bowl and carefully pour over the cooled syrup.
- Refrigerate, covered, for up to three days before serving.
- For the Honey Cream: Place the honey and whisky together in a small bowl and stir until well combined.
- In a separate bowl, beat the cream softly.
- Gradually add the honey mixture to the cream, beating until thick.
- Refrigerate covered until serving time.
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