Marinated Oranges with Raspberry Pulp

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	2 hrs 15 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Fillet the oranges and place in a bowl.
Sprinkle with powdered sugar and marinate in a generous splash of Cointreau or another orange liqueur for 2 hours.
In a separate bowl, sugar the raspberries and add a few drops of raspberry spirit. Let the juice steep for 2 hours.
After 2 hours, strain the raspberries through a sieve.
Spread a thin layer of the raspberry pulp on 4 dessert plates and top with the marinated oranges.
Optionally sprinkle with pistachios as garnish.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.