Oranges: Glazed Citrus and Raspberries

Photo by Douglas Detert

 This is a variation on a recipe from Julia Child's "The French Chef Cookbook" published in 1968. It can be a great chance to practice your fancy knife skills by making only orange and grapefruit supremes, though I have a shortcut that works almost as well and saves more of the fruit. For recipe, click on blog title or "read more".

Photo by Douglas Detert

Salad:

4 oranges

1 grapefruit

2 cups raspberries (fresh or frozen)

Glaze:

1 cup sugar

1 1/2 cup water

Cutting zest into strips.

Peel zest of one orange using a vegetable peeler and cut into 1/4" strips. Boil orange zest in 1 cup water for 15 minutes in a saucepan with the lid on. Drain and rinse under cold water. Boil 1 cup sugar plus 1/2 cup water for 5 minutes with lid on pan, add orange zest and boil 2 more minutes. Place pan in ice water bath, stirring occasionally until syrup is cool. Glaze should be at a soft ball stage.

Cut oranges and grapefruit into supremes or crosswise slices and put in a serving bowl. Add raspberries. Pour the glaze over the fruit and refrigerate for 15 minutes to one hour.

Boil the zest to remove bitterness

A quick and easy way to make supremes is to cut a thin strip off the end of the segment.  Peel the membrane away from the pulp and remove any seeds.