My Australian friend d (who I ‘met’ through ABC POOL where she is known as dwerombi) has provided three recipes for the Citrus Fiesta.
½ cup water
1 tabsp Cointreau or Grand Marnier
¾ cup sugar
¼ cup brandy
Peel oranges, removing all pith. Cut into small segments and place in attractive serving bowl. Place sugar and water in saucepan and bring to boil while stirring – boil for about 5 mins. Allow to cool then add brandy and liqueur. Pour over orange segments. Best made day before required. Serve with cream or ice-cream.
From Anne Marshall (Ed), 1970. ‘The Age’ Australian And NZ Complete Book of Cookery, Hamlyn.
Di’s Lime Cordial
one Lt lemon or lime juice
one Lt water
one and a half kg sugar (I don’t put as much but it is needed to preserve )
The white of one egg
Boil water, sugar , and the white of the egg together, then add juice and boil for 10 minutes.
Strain and bottle (Will keep for 12 months)
Lemon Delicious Pudding
1 tablespoon butter
¾ cup sugar
2 tablespoons plain flour
rind and juice of 1 lemon
2 eggs (separate yolks and whites)
1 cup milk
Cream butter & sugar, add flour.
Stir in juice and rind of grated lemon.
Add beaten egg yolks and milk.
Beat egg whites very stiff and fold into mixture.
Pour into buttered dish and bake in a pan of water in moderately heated oven.
(should be light and spongy on top, with sauce underneath. Depending on circumstances that seem to be beyond one’s control, this sauce may vary from quite runny to gel-like).
Thanks d 🙂
The photo was kindly provided by Carolyn Gill who is from Suffolk, England, UK.
She said that the citrus fiesta reminded her of ‘our holiday around Homer’s ‘sandy Pylos’ in Greece, where we were treated to fresh oranges and limes, with local olives and fresh basil.’ Yummy 🙂
Thanks Carolyn 🙂