Wash the oranges in hot water, dry them and rub off the peel with a special knife (Julien cutter). Then remove the peel from the fruit so thickly that the white skin is completely removed. Cut the fruit into thin slices and place them in a sufficiently large bowl. Bring port, water, sugar and liqueur to a boil in a saucepan and boil to a syrup, then pour over the orange slices.
Blanch the grated orange peel briefly in boiling hot water. Caramelize the sugar on 3 or automatic cooking plate 9 to 1 2, (i.e. let it become liquid and very lightly brown), turn the orange peels briefly in it to the other side. Now sprinkle over the oranges and infuse.
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