Pastry Crisps with Vanilla Ice Cream And Orange Caramel Sau

Categories: March 1992
Yield: 1 servings

1 Sheet; (1/2 pound) frozen
; puff pastry, thawed
1 Navel orange
1/4 c Sugar
1/3 c Water
2 tb Grand Marnier or other
-orange-flavored
; liqueur
Vanilla ice cream

On a lightly floured surface roll out the puff pastry 1/8 inch thick and
cut out as many 6-inch squares as desired, reserving any remaining dough,
covered and chilled, for another use. (Extra squares, baked, keep in an
airtight container at room temperature for several days). Transfer the
squares to an ungreased baking sheet, bake them in the upper third of a
preheated 425F. oven for 12 to 15 minutes, or until they are crisp and
golden, and let them cool on a rack.

While the pastry is baking, remove the zest from half of the orange with a
vegetable peeler and chop it. With a serrated knife cut away the remaining
zest and the pith from the orange, discarding them, and cut the sections
free from the membranes, discarding the membranes. In a heavy skillet cook
the sugar over moderate heat, undisturbed, until it begins to melt and
continue cooking the sugar, swirling the skillet, until it is a golden
caramel. Remove the skillet from the heat and add the water carefully with
the chopped zest. Simmer the sugar mixture, stirring, until the caramel is
dissolved, add the Grand Marnier, and boil the mixture until it is reduced
to about 1/4 cup. Strain the sauce into a bowl and let it cool until it is
warm.

Put a pastry square on each of 2-dessert plates, top each pastry with a
scoop of the ice cream and some of the orange sections, and drizzle each
serving with some of the sauce.

Serves 2.

Gourmet March 1992

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