Champagneoranges Recipes
CHAMPAGNE ORANGES
A super elegant dessert that's super easy! Serve this the next time you entertain royalty. Prep time includes chill time.
Provided by Mirj2338
Categories Dessert
Time 8h10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar and orange marmalade in a small saucepan; cook over medium heat until sugar dissolves.
- Cool slightly.
- Combine sugar mixture, champagne, and orange sections, stirring gently.
- Cover and refrigerate 8 hours.
- To serve, spoon orange sections into individual compotes or dishes, and sprinkle with almonds.
Nutrition Facts : Calories 193.4, Fat 2.9, SaturatedFat 0.2, Sodium 11.9, Carbohydrate 36.6, Fiber 3.2, Sugar 29.7, Protein 2.2
CHAMPAGNE ORANGES
Provided by Ree Drummond : Food Network
Categories dessert
Time 8h15m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Combine the marmalade and sugar in a small saucepan. Mix well, place over low heat and cook, stirring, until the sugar dissolves.
- Cut the peel from the oranges, cut into slices and then quarter each slice, removing the white center pith from each. Put into a medium bowl.
- Pour the sugar/marmalade mixture and Champagne or grape juice over the sliced oranges. Refrigerate for 8 hours.
- Sprinkle with almonds before serving and add a sprig of mint.
CHAMPAGNE A L'ORANGE
Provided by Food Network Kitchen
Time 2m
Yield 1 serving
Number Of Ingredients 3
Steps:
- In a champagne glass pour chilled champagne. Carefully pour Grand Marnier down the inside of glass. Garnish with a twist of orange zest.
CARAMELIZED ORANGES
Make and share this Caramelized Oranges recipe from Food.com.
Provided by love4culinary
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Pare rind thinly from one orange and cut into thin strips.
- Cook strips in small pan of boiling water 2-3 min til soft.
- drain; set aside.
- Remove all white parts and rind from oranges and put into a heatproof bowl.
- Sprinkle strips of cooked orange rind over top.
- Put sugar and water in a saucepan and heat GENTLY; stir constantly until sugar dissolves.
- Bring to hard boil until syrup is golden caramel color, but NOT TOO DARK!
- If it is too thick, stand back and add 2 tbs hot water and stir well.
- Pour caramel over oranges and set aside to cool.
- Place in fridge overnight.
- To Serve, cut oranges into thin slices horizontally and stack in attractive serving dishes and serve with whipped cream.
Nutrition Facts : Calories 219.9, Fat 0.3, Sodium 0.4, Carbohydrate 55.8, Fiber 6.3, Sugar 49.5, Protein 2.5
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