Broiled Citrus Salad with Cointreau and Brown Sugar
This tart dish is a great contrasting flavor for other brunch dishes, such as Scrambled Eggs with Smoked Salmon.
- 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 three handfuls of brown sugar, sprinkled evenly over the top.
Place casserole under a hot broiler six inches from heat source for 7-8 minutes, until sugar just begins to brown and bubble.
Garnish warm casserole with torn or chopped fresh mint leaves and serve.