Sweet Orange Bagatelles

['ORANGE BUTTER'] - ['Beat the zest of 1 orange with 4 tablespoons of icing sugar, 1 or 2 tablespoons of brandy and ½ cup of butter. Serve it with waffles, pancakes, sponge fingers, toast or also with baked bananas.']

['ORANGE PEEL IN BRANDY'] - ['Scrape the white pith off the orange peel and cut it into thick strips. Cook the strips at a gentle simmer for 20 minutes or until soft. Keep 1/2 cup of the water you used to cook them, to make the syrup together with 1 cup of sugar. Boil it, remove from the heat and add an equivalent amount of brandy. Put the peels in glass jars and cover them with the brandy syrup, seal them with an airtight lid. Let them macerate for a week. Chop the peel to use it with desserts or baked sweets, as decoration or over ice cream. The syrup is delicious over profiteroles or fruit salads.']

['ORANGES IN BRANDY'] - ['Peel and cut the oranges into thick slices. Prepare the syrup as in the previous recipe, with the same amount of brandy. Put the orange pieces in a wide-necked jar, add cinnamon sticks and cover completely with the brandy syrup. Cover and let cool for 2 days in the fridge. They can be eaten after two or three weeks.']

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