8 oranges
1/4 cup grenadine
4 kiwi fruit
3 tablespoons Grand Marnier
1 tablespoon sugar
1. Remove peel from one orange with a vegetable peeler. Cut peel into fine julienne strips. Place strips in saucepan[,] cover with water, boil 15 minutes.
2. Drain -- rinse under cold water -- spread on absorbent paper to dry. Bring grenadine to boil, add orange strips, reduce heat -- simmer gently uncovered until grenadine has evaporated.
3. Peel oranges thickly, removing all pith. Segment oranges[,] combine in basin with peeled and thinly sliced kiwi fruit. Sprinkle with Grand Marnier and sugar. Cover, refrigerate several hours or overnight. Serve with orange shred. Serves four.
Source: contributed by Margaret Glazbrook ('A Touch of Elegance') in Personality Recipe Book. All proceeds to The Adelaide Children's Hospital 'Girl of the Year' Quest ([Adelaide]: n.p.; n.d. [1983-1985]), p.61.
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