Semi-candied oranges marinated with RinQuinQuin
100 g + 150 gr of sugar
2 cinnamon sticks
20 cl of RinQuinQuin
300 gr of sugar
300 gr of water
Peel the oranges, remove the white skin of each orange and cut them in 2. Immerse them in two baths of sugar syrup, 15 minutes of cooking from the boil.
Reserve the zests in a cup filled with cold water.
Reconstitute each orange and place them in an airtight box.
Add 20 cl of RinQuinQuin, the cinnamon sticks, the cloves, 100 gr of sugar.
Place zests and oranges 24 hours in the refrigerator.
Drain and dry the zests.
Remove the cloves and cinnamon from the marinade of the oranges, place the oranges in 6 cups.
Heat 150 gr of sugar and 5 cl of water in a saucepan over medium heat.
As soon as you get a toffee, add the zest and mix.
Pour the orange syrup turning briskly, boil 2 to 3 minutes.
Place the oranges in the cups, spread the zest with a fork and pour the caramel at the bottom of the cups.
Decorate with cinnamon, cloves and caramel filaments.