The classic French dessert is made with homemade candied orange, Grand Marnier sauce and topped with toasted macadamias.
Take an orange, slice it in half through the ends (lengthwise) and lay the cut side down. Take a very sharp knife and cut 5mm slices. Set these aside.
In a large, heavy skillet, bring water and sugar to a boil, once boiling add add orange slices.
Let it boil for about 5-10 minutes, turning oranges once or twice, then reduce heat to medium and let it continue cooking for about 30 minutes turning occasionally.
The liquid will thicken and become a syrup. Reduce the heat until the oranges are at a low simmer.
Continue cooking and occasionally turning until the syrup is thick and the oranges are translucent but still in tact.
Remove from heat but let the orange slices remain in the pan as they cool for about 10 minutes.
Then remove to a sheet of wax paper to cool completely.
Orange Grand Marnier Sauce:
Heat up saucepan and deglaze with grand marnier (to burn off alcohol).
Once alcohol burnt off, add orange juice and sugar.
Set to a slow simmer and reduce slightly.
Heat sauce in frypan, add folded crepes and heat through.
Place crepes in main size bowl, add any remaining sauce from saucepan.
Top with ice cream scoop, candied orange and toasted macadamias.
Garnish with edible flowers.
To help Francophiles and Aussie French fanatics get it right this Bastille Day, Sydney-based French connoisseur, Angela Gallagher, owner of award-winning French venues, Le Pub, and Rhonny Ghantous, venue Head Chef, are sharing some of their favourite French recipes.
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