WHAT GOES WITH GRAND MARNIER RECIPES

Steps:

• Peel the oranges using a sharp knife, ensuring all the pith is removed. Slice as thinly as possible and arrange over a dinner plate. Sprinkle with the demerara sugar followed by the Grand Marnier and set aside.
• Crumble the Christmas pudding into large pieces and scatter over the bottom of a trifle bowl. Lift the oranges onto the pudding in a layer and pour over any juices.
• Beat the mascarpone until smooth, then stir in the custard. Spoon the mixture over the top of the oranges.
• Lightly whip the cream and spoon over the custard. Sprinkle with the flaked almonds and grated chocolate. You can make this a day in advance if you like, chill until ready to serve.

Steps:

• Heat oven to 160C/140C fan/gas 3. Mix the mincemeat with the pistachios, almonds, orange zest and a good pinch of salt, then set aside. Melt the butter, then use a little to brush the bottom and sides of a 20 x 30cm baking tin. Cut the sheets of filo so they’re the same size as the tin, then cover with a damp tea towel to stop them from drying out.
• Press one sheet of filo pastry into the tin and brush with the melted butter. Continue to layer the pastry in this way until you have used up one pack of pastry (around 10 sheets). Evenly spread the mincemeat mixture over. Top with the remaining pastry, continuing to brush the layers with melted butter as you go. Brush the final layer generously with melted butter. Using a very sharp knife, cut deep, diagonal lines all the way through the pastry to form a diamond pattern. Bake in the oven for 1 hr until golden.
• Meanwhile, make the syrup. Put the sugar and 75ml water into a saucepan, and cook over a low heat until the sugar has dissolved. Simmer until the syrup is thick enough to coat the back of a spoon. Remove from the heat and stir in the Grand Marnier or brandy. Once the baklava has baked, remove from the oven and increase the temperature to 180C/160C fan/gas 4. Pour the syrup over the baklava, then return it to the oven for 5 mins or until the syrup has been absorbed. Leave to cool completely in the tin, then slice into pieces along the diagonal lines. Will keep for up to one week in an airtight container.