BBQ – Flambeed Orange-Cinnamon Compote

  • 6 oranges
  • 2 tbsp of raisins
  • 1 tbsp of flaked almonds
  • 4 cases of Cointreau
  • 2 tbsp brown sugar
  • 4 pinches of cinnamon

Peel the oranges, separate the quarters and cut the flesh into cubes, removing all the membranes and the seeds. Divide the oranges between 4 kitchen aluminum squares, add the brown sugar and cinnamon on each. Divide the raisins and almonds. Close the papillotes hermetically and place them on the low fire. Leave to cook for 20 minutes. Warm the Coitreau near the fire. When ready to serve, open the papillotes, pour 1 tbsp of cointreau on each and flambé.

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