Oranges-cello

This is a very adaptable recipe and one that is really easy to make.
The first time I made it I used Amaretto but now we have our Orangecello and White Velvet (Macadamia Liqueur) we have even more choices. In the recipe pictured we have used Orangecello and Orange Chocolate Liqueur to garnish.

INGREDIENTS

• Sweet, juicy oranges
  
• Sugar - eitherraw, soft brown, or castor sugar
  
• Prenzel Orangecello or Prenzel White Velvet Macadamia Liqueur
  
• Vanilla icecream
  
• Prenzel Orange Chocolate Liqueur
• Slivered almonds

METHOD

Select a sweet variety of Orange. Remove peel and pith with a knife.
Cut the oranges into rings about 1 - 1 ½ cm thick (say 3 rings per portion) and take out any pips.

Place in a shallow bowl and sprinkle with sugar - I use raw, soft brown or castor sugar.
Pour Orangecello or White Velvet Macadamia liqueur over oranges and leave in the fridge to marinate for 3 or 4 hours.

When required place 3 orange rings on each serving plate, (you can sprinkle with almonds if liked) spoon over some of the marinade.
Decorate with ice cream and drizzle with Orange Chocolate Liqueur.

Sprinkle with slivered almonds to garnish.