Fresh strawberries are marinated in a orange cointreau syrup, displayed inside the shell of an orange. Served on a bed of crushed ice.
| Straw-Orange Cup |
|
Ingredients Required: Straw-Orange Cup
| |
| Strawberries - Fresh |
1 - pound (washed and hulled) |
| Oranges - Fresh |
2 - Large |
| Granulated Sugar |
3 ounces (1/2 cup) |
| Cointreau |
1 ounce (optional) |
Preparation Instructions: Straw-Orange Cup
| Slice the oranges in half, being careful to produce
4 nice evenly shaped cups. |
| Using a large spoon carefully remove the orange pulp/segments
from the orange halves. Do not break through the bottom of the cups.
Cover and chill the cups until serving time. |
| Puree the orange pulp in a food processor or blender,
and strain the orange juice into a medium size bowl using a sieve. Add
the sugar to taste and liquor to flavor. |
| Slice the cleaned and hulled strawberries into the
bowl, stir, cover and chill until serving time . |
| Server in frozen bowls, filled half way with crushed
ice. Press the chilled orange cups into the ice. Spoon in the marinated
strawberries and fill the cups with the orange juice. Serve Immediately |
| Cointreau, Triple Sec, Grand Marnier or even Kirsch
could be used in the marinade. The liquor is totally optional. |
© by The French Pastry Chef™
2000-2013 All Rights Reserved
Made in America
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