In his latest Scottish cook book, celebrity
chef Nick Nairn lists one of his all time favourite recipes. And he won't be alone in his
enthusiasm for dishes served with Drambuie
6 to 8 small thin skinned juicy oranges
4 tablespoons Drambuie
Slice the top and the bottom off each orange and sit each one on a board. Cut away
the outer skin so that there is no white pith left behind and then slice each orange
across into thin slices. Arrange the slices overlapping in the centres of 4 large
dessert plates, drizzle over the Drambuie and serve straight away.
Alternatively, place the orange slices in a shallow dish with the Drambuie, cover and
leave to chill in the fridge for 3 to 4 hours, during which time the juice from the
oranges will develop a wonderful tasting sauce with the Drambuie. Arrange on serving
plates as before and serve while the slices are still chilled end.
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