Oranges À Liter’Orange

Rinse the oranges and remove the peel with the peel scraper (special knife to remove very narrow strips of skin) the skin in the finest strips. If you do not have this kitchen knife: peel the peel very thinly and then cut it into narrow strips (julienne). Put the orange peel julienne in a saucepan, pour the syrup. Sprinkle sugar, brown on top. Cook the peels over medium heat (but do not reduce too much, the sauce must still flow). In the meantime, remove the remaining peels and skin from the oranges, fillet them. Add the juice to the peels form.

Arrange the orange fillets and cover them with the boiled down peels. Bring to the table sprinkled with the coarsely chopped (chopped) pistachios. Serve with a scoop of orange/grapefruit ice cream.

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