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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Stir sugar and water together over low to medium heat until sugar is dissoved. | 2. Bring to the boil, then decrease heat and simmer for 2 minutes. | 3. Remove from heat to cool, and add whisky. | 4. Peel the oranges, ensuring that no white pith remains. | 5. Cut the oranges into segments, cutting between membranes- if you do this over a bowl you will catch all the juice. | 6. Place the segmented oranges in a bowl and carefully pour over the cooled syrup. | 7. Refrigerate, covered, for up to three days before serving. | 8. For the Honey Cream: Place the honey and whisky together in a small bowl and stir until well combined. | 9. In a separate bowl, beat the cream softly. | 10. Gradually add the honey mixture to the cream, beating until thick. | 11. Refrigerate covered until serving time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	3/4	cup		604.485	151.197	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
scotch whisky	1/4	cup		-	-	-	-
orange	8			14.1	3.525	0.282	0.036000000000000004
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
honey	4	tablespoons		-	-	-	-
scotch whisky	4	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.