Orange sauce (3)
Instructions
Peel the orange so you get only the yellow zest (the underlying white skin is bitter) and cut it into very fine strips.
Scottatele in the water to a boil for 5 minutes, drain, dry.
Filtered with a pass the Orange jelly and apricot jam.
Put the proceeds in a pan, dilute with two tablespoons of liqueur, add the orange zest and heat the sauce by mixing.
Can be used hot or cold over ice cream, frozen desserts, puddings.
Ingredients and dosing for 4 persons
- 1 orange
- 200 g of orange jelly
- 200 g of apricot jam
- 2 tablespoons of orange liqueur