Broiled Citrus Salad with Cointreau and Brown Sugar
- 2 quarts jarred citrus salad, drained
- 3 ounces Cointreau or other orange liqueur
- 1/3 cup brown sugar, 3 handfuls
- Several sprigs fresh mint, for garnish
Arrange drained citrus in a casserole dish. Douse fruit with liqueur. Top fruit with 3 handfuls of brown sugar sprinkled evenly over the top. Place casserole under a hot broiler 6 inches from heat source for 7 or 8 minutes until sugar just begins to brown and bubble. Garnish warm casserole with torn or chopped fresh mint leaves and serve.
Recipe courtesy of Rachael Ray
Recipe courtesy of Bobby Flay