Raspberry and Orange Napoleon
Low Fat Recipe
Make nice even one-quarter inch slices of your oranges, add your raspberries and arrange your fresh raspberry and orange napoleons. Drench them in a sweet syrup made with orange juice, zest and sugar.
6 very large oranges
12 ounces fresh raspberries
1/2 cup sugar
Grate rind of two oranges to get 1-teaspoon of zest. Set aside. Cut the two oranges in half and squeeze 1-cup juice. Set aside.
Using small sharp knife, cut rind from remaining four oranges, being sure to remove all the pith. Cut each orange horizontally into perfectly even 1/4-inch thick slices. Place 12 berries on each orange slice. Top with a second orange slice and 12 more berries. Top with a third slice of orange and add only three berries in center of orange. Refrigerate until cold.
When ready to serve, place sugar, orange juice and zest in medium skillet. Bring to boil. Lower heat and cook until syrupy and reduced to between 1/2 and 2/3 cup. Let cool a few minutes. Remove napoleons from refrigerator and pour sauce over and around stack of fruit.
Recipe makes 4 servings.