Beurre d’Orange (Orange Butter for Filling and Flavoring Crêpes)
- The zest (Orange part only) of 2 large bright fresh navel oranges
- ½ cup sugar
- 8 oz. (2 sticks) unsalted butter, quartered lengthwise and diced
- ½ cup strained fresh squeezed orange juice
- 3 tbs. orange liqueur
- Puree the orange zest in the processor with the sugar.
- Add the pieces of butter and process until creamy and fluffy, scraping down the sides of the container as necessary.
- Then, by driblets, add the orange juice and the liqueur.
- Pack into a bowl, cover, and refrigerate.
May be refrigerated for 2 days; may be frozen.
For 3 Cups.