Ingredients
- 6 medium size navel oranges
- 2 stick cinnamon
- 3 stick pieces star anise
- 1 stick vanilla bean, split and scraped
- 1/2 cup grand marnier
- 6 medium size navel oranges
- 2 stick cinnamon
- 3 stick pieces star anise
- 1 stick vanilla bean, split and scraped
- 1/2 cup grand marnier
- 2 cup granulated sugar
- 1/2 cup orange juice
- 1/4 cup juice from orange marinade
- 2 tablespoon unsalted sweet butter
- 6 medium size navel oranges
- 2 stick cinnamon
- 3 stick pieces star anise
- 1 stick vanilla bean, split and scraped
- 1/2 cup grand marnier
- 2 cup granulated sugar
- 1/2 cup orange juice
- 1/4 cup juice from orange marinade
- 2 tablespoon unsalted sweet butter
- 6 scoops vanilla gelato
- 1 cup roasted walnuts (store bought)
Preparation
Baking Directions:
For the orange marinade, peel outer skin of orange with no white pith attached.
Using a very sharp knife, cut skins julienne as fine as possible, the thinner the better.
Remove white pith from oranges with a sharp knife so that all is remaining is the whole orange, pith free, then slice oranges into ½-inch thick slices.
To marinate oranges, arrange oranges in one layer in a shallow glass dish.
Sprinkle cinnamon, star anise and scraped vanilla bean over oranges slices.
Pour Grand Marnier and vanilla extract over orange slices, cover and marinate in refrigerator for 24 hours.
To make orange caramel sauce, combine sugar and orange juice in a stainless steel sauce pot.
Bring to a boil and when the sugar is light brown in color, remove from heat.
Add 2 tablespoons butter and swirl until melted then add marinade liquid and orange zest.
Cover and let steep for 30 minutes.
To serve, place the marinated orange slices in serving bowls, add a scoop of vanilla gelato, pour warm caramel sauce on top and garnish with the roasted walnuts.
