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Oranges In Cointreau With Chocolate

desserts, fruits, chocolate

10 oranges; navel or jaffa
2 tablespoons powdered fruit sugar
1/3 cup Cointreau; or
other orange liqueur
2 ounces semisweet or bittersweet chocolate; grated

With a sharp knife or your fingers, peel oranges, removing all the pith (white part); section oranges and place in bowl with sugar and Cointreau, stirring gently. Marinate at room temperature or in the refrigerator until serving time. Served at room temperature, oranges have more flavor; served cold, they are more refreshing. Just before serving, spoon oranges into serving dishes and sprinkle with chocolate. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

Contributor: Canadian Living Entertaining Cookbook Special.

Yield: 6 servings

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