Crepes With Oranges And Almonds

• 1 large navel orange
• 1/4 cup sugar
• 13 cup freshly squeezed orange juice
• 2 tablespoons Grand Marnier or Cointreau
• 3 tablespoons unsalted butter
• 1/4 teaspoon ground ginger
• 8 dessert crepes (recipe follows)
• 2 tablespoons brandy
• 13 cup toasted sliced almonds
• Powdered sugar for garnish

1. Using a paring knife, peel the orange, cutting deeply enough to remove the outer layer of white pith.
2. Working over a bowl, free each segment by cutting in around the membrane, angling the knife toward the center.
3. Set the orange segments aside.
4. Place a large, heavy skillet over medium heat and add the sugar.
5. Cook, stirring occasionally with a metal fork, until the sugar is melted and golden brown.
6. Remove from the heat and carefully add the orange juice, Grand Marnier, butter and ginger.
7. (The mixture will sputter.)
8. Return the mixture to the heat and stir until smooth.
9. One at a time, place the crepes in the pan, coat with the sauce, fold into quarters with tongs and move toward the edge of the pan.
10. Add the orange segments to the pan.
11. Add the brandy to the pan, wait 30 seconds for it to become warm and ignite it with a match.
12. When the flames die, garnish with the almonds, sprinkle lightly with powdered sugar and serve.

orange, sugar, freshly squeezed orange juice, grand marnier, unsalted butter, ground ginger, dessert, brandy, almonds, powdered sugar

Taken from cooking.nytimes.com/recipes/8183 (may not work)