2 quarts jarred citrus salad, drained
3 ounces Cointreau or other orange liqueur
1/3 cup brown sugar
Several sprigs fresh mint, for garnish
Arrange drained citrus in a casserole dish. Douse fruit with liqueur. Top fruit with 3 handfuls of brown sugar sprinkled evenly over the top.
Place casserole under a hot broiler 6 inches from heat source for 7 or 8 minutes until sugar just begins to brown and bubble. Garnish warm casserole with torn or chopped fresh mint leaves and serve.
--Adapted from Rachel Ray
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