lonestar
Coon Stacker
Sunny's Dream
here kitty kitty $$$
Posts: 648
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Post by lonestar on Dec 8, 2013 11:57:44 GMT -5
6 oranges About 2-1/4 cups firmly packed brown sugar 12 (1-1/2-inch) sticks cinnamon 12 small whole nutmegs 24 large whole allspices 96 (about 1-1/2 tablespoons) whole cloves
Slice oranges in half crosswise; scoop out pulp leaving 1/8-inch thick rind, and reserve pulp for other uses. Place orange halves, cut side up, on a wire rack on a baking sheet. Bake at 250 degrees about 2 hours or until dry and hard. Let cool.
Pack brown sugar firmly into each orange half, mounding it slightly. Arrange spices in brown sugar to resemble a beetle, pressing slightly into brown sugar. Use cinnamon sticks for bodies, nutmegs for heads, allspices for eyes, and cloves for feet. Cover filled orange halves tightly with plastic wrap; store in refrigerator.
NOTE: To use in apple cider, combine 1 beetle and 1-1/2 quarts apple cider in a saucepan; simmer 30 minutes. Add 1 cup brandy, if desired; heat well. Remove orange rind and spices to serve.
To use in Burgundy, combine 1 beetle and 1 (25.4-ounce) bottle of Burgundy in a saucepan; heat almost to boiling point. Cover, remove from heat, and let steep 30 minutes. Serve hot or cold. Remove orange rind and spices to serve.
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