For the orange bulgur, place the bulgur in a colander and wash with cold water until the water runs clear. Bring 400 ml of water to a boil in a saucepan and add the bulgur. Cover and simmer over low heat for about 12 minutes, then allow to swell for 5 minutes. Overcool.
Grate the zest of one orange, squeeze the juice from the fruit. Stir the bulgur with the orange juice, orange zest, cream, liquid butter or peanut oil and Grand Marnier and sweeten with sugar to taste.