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Baked Oranges
Adapted from The Boston Cooking School Cook Book by Fannie Merritt
Farmer
A variation of baked apples and pears, this recipe smothers seedless oranges in
brandy and sugar.

Servings: 6

Difficulty Level: Average

Ingredients:
3 seedless oranges
¾ cup sugar
Brandy
Butter

For the Sauce:
2 teaspoons cornstarch
½ cup water
½ cup orange juice
¼ cup brandy

Preparation Instructions:
Wash the oranges and place in a pot of boiling water. Cook until the skins are
tender when pricked with a fork. Drain.
In the meantime, make the sauce by placing the cornstarch, water, and orange
juice in a saucepan. Heat and stir for 3 minutes. Stir in the brandy. Keep warm.
Cut each orange in half and remove the pithy core. Place in a baking dish, cut
side facing up.
Spoon the sugar into the empty centers of each orange and sprinkle a little
sugar over the top of each piece of fruit. Spoon a little brandy over the
oranges and place a small dot of butter in the center of each fruit half.
Place in the broiler and heat until the sugar melts and looks golden. Serve warm
with sauce.

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Baked oranges

  • 1. Baked Oranges Adapted from The Boston Cooking School Cook Book by Fannie Merritt Farmer A variation of baked apples and pears, this recipe smothers seedless oranges in brandy and sugar. Servings: 6 Difficulty Level: Average Ingredients: 3 seedless oranges ¾ cup sugar Brandy Butter For the Sauce: 2 teaspoons cornstarch ½ cup water ½ cup orange juice ¼ cup brandy Preparation Instructions: Wash the oranges and place in a pot of boiling water. Cook until the skins are tender when pricked with a fork. Drain. In the meantime, make the sauce by placing the cornstarch, water, and orange juice in a saucepan. Heat and stir for 3 minutes. Stir in the brandy. Keep warm. Cut each orange in half and remove the pithy core. Place in a baking dish, cut side facing up. Spoon the sugar into the empty centers of each orange and sprinkle a little sugar over the top of each piece of fruit. Spoon a little brandy over the oranges and place a small dot of butter in the center of each fruit half. Place in the broiler and heat until the sugar melts and looks golden. Serve warm with sauce.