12475 Orange Ratafia Makes About 1½ Quarts Wed Aug 06 01:08:03 -0700 2008 Wed Feb 04 06:19:51 -0800 2009 Licensed http://www.chow.com/recipes/12475 Wed, 04 Feb 2009 14:19:51 GMT Ratafias are liqueurs produced by steeping fruits and peels in Armagnac. Oranges are especially enhanced with the perfume of France's oldest brandy.

This wonderful recipe comes from l'Estanquet in the town of Gastes in the Landes. Pepette Arbulo, the young woman chef there, makes many different fruit and brandy concoctions. She claims this one is especially good for digestion as well as for enlivening the appetite.

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  • Wash 2 of the oranges well and dry. Using a zester or a swivel-bladed vegetable peeler, remove the outer zest only and cut very thin strips.
  • Juice all of the oranges and strain; you will need 2 cups juice. Combine the orange juice and sugar in medium nonreactive saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and let stand until completely cool. Add the Armagnac.
  • Put the orange zest and cinnamon sticks in a glazed stoneware crock or glass pitcher. Pour in the orange juice mixture, cover and let stand for 1 month at room temperature, stirring from time to time with a clean wooden spoon. Strain through coffee filter papers into bottles. Cover tightly and let age for at least 1 month before serving.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 6 large juice oranges, preferably organic

    ]]>     1 cup sugar

    ]]>     4 cinnamon sticks

    ]]>     1 liter Armagnac

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