Something extraordinary from ordinary oranges.

Let’s try to put oranges over the flame. In Spain they call it “naranjas al horno”. There are only several ingredients:

  • 4 large oranges
  • 4 tablespoons of sugar
  • 2 tablespoons of Cointreau liqueur
  • 1 flat spoon of butter

Halve the oranges and remove any pits. Melt the butter by holding the spoon over the fire and sprinkle the oranges with it and next with sugar. Put all the oranges in the heat resistant dish with the cut side facing up. Put the dish in the oven heated to 180 degrees for about 15 minutes. Serve hot, sprinkled with liqueur.

Did you like oranges served hot? Good – I have another recipe for you!


  • 2 oranges
  • 100g cherries without pips
  • 100g berries
  • 2 teaspoons of sugar
  • 4 tablespoons of rum
  • 4 squares of aluminum foil
  • 4 small cubes of sugar

Wash the oranges and sprinkle with boiling water. Cut oranges into halves. Take out pulp being carefull not to damage skins as we need them as bowls. Cut pulp into small pieces, add remaining fruit and sprinkle it with rum and sugar. Fill the bowls with fruit and wrap it tightly in aluminum foil. Put those into hot oven for 10 minutes. Take them out, put on the plates and at the very top place alcohol-diced sugar cube which we then put into flames. Don’t forget to turn off the light when serving!

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