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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Hi.
My name is Caroline. I am half Austrian and half German and I live with my French husband and 3 sons in London.
A huge pleasure of mine is cooking and baking and I love having people over for dinner and sharing my food.
As I am very much into trying recipes I have discovered that sharing them gives me even more joy!
Some lovely friends and also my husband have suggested for me to start writing a blog and share my passion for food and also for my countries with those who are interested.
So here we go. These are my Kitchen adventures, be they just day to day recipes or dinner parties..
Here is my MY KITCHEN DIARY
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