POACHED ORANGES WITH CANDIED ZEST AND GINGER
Categories Ginger Dessert Poach Christmas Kid-Friendly Orange White Wine Vegan Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 8
Steps:
- Peel ginger and halve crosswise. Cut pieces lengthwise into 1/16-inch-thick slices, then cut slices into 1/8-inch-wide julienne strips and transfer to a 2-quart heavy saucepan.
- Remove zest from 3 oranges in long wide strips with a vegetable peeler, removing any white pith from zest with a paring knife, and add to ginger in pan. Fill pan three-fourths full with cold water and bring to a boil. Boil 1 minute, then drain in a sieve. Return zest and ginger to pan and refill with cold water. Bring to a boil, then reduce heat and simmer, uncovered, 10 minutes. Drain zest and ginger. Repeat simmering with more cold water for another 10 minutes, then drain.
- Bring 1 1/2 cups water, 1 cup sugar, and salt to a boil in saucepan, stirring until sugar is dissolved. Add zest and ginger and gently simmer, uncovered, stirring occasionally, until zest and ginger are completely translucent and syrup is thickened, 15 to 20 minutes. Drain candied zest and ginger in a sieve, discarding syrup.
- Meanwhile, cut 1/2 inch from top and bottom of all oranges with a sharp knife, exposing fruit at both ends. Cut peel and pith from sides (leaving no white parts) with paring knife, trimming fruit if large (but retaining orange shape) to 2 1/2 to 2 3/4 inches wide at middle. Discard trimmings.
- Bring wine, orange juice, 1/2 cup Grand Marnier, and remaining cup sugar to a boil in a deep 12-inch heavy skillet, stirring until sugar is dissolved, then boil 3 minutes. Add oranges, arranging in 1 layer, and simmer, covered with a tight-fitting lid, 10 minutes. Transfer oranges with a slotted spoon to a serving dish, inverting them (so syrup coats oranges). Add candied zest and ginger to syrup and boil over moderate heat, uncovered, until syrup is thickened and mixture is reduced to about 1 1/4 cups, 10 to 15 minutes. Remove from heat and stir in remaining 2 tablespoons Grand Marnier.
- When oranges are cool enough to handle, cut each crosswise into thirds on a cutting board, then reassemble "whole" in serving dish. Spoon zest mixture, including syrup, over oranges, arranging zests and ginger decoratively over them. Chill oranges in serving dish until cold, at least 1 hour.
- Just before serving, spoon syrup in dish over oranges to coat. Serve chilled or at room temperature.
CAMPARI AND TONIC WITH GRILLED ORANGES
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 cocktail
Number Of Ingredients 0
Steps:
- Lightly brush orange wedges with vegetable oil and grill over medium heat, turning, until lightly charred all over, about 2 minutes. For each drink: Squeeze a grilled orange wedge into a glass, then drop it in. Add ice, 2 ounces Campari and 4 ounces cold tonic water. Garnish with a large green olive.
FENNEL SALAD WITH BLOOD ORANGES
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons white balsamic vinegar with 1/4 cup olive oil in a large bowl; season with salt and pepper. Add 1 thinly sliced fennel bulb and 1 tablespoon chopped fronds, 2 segmented blood oranges, 2 cups baby kale and 1/4 cup each thinly sliced red onion and chopped toasted hazelnuts; toss. Top with crumbled gorgonzola.
POACHED ORANGES
Poached oranges make a satisfying, colorful dessert. The oranges have a concentrated taste, especially with the addition of Grand Marnier.
Provided by Jacques Pepin
Categories dessert
Time 25m
Yield Eight servings
Number Of Ingredients 5
Steps:
- Peel the oranges with a sharp knife, removing all the white membrane. Cut the oranges into half-inch> to three-quarter-inch-thick slices. Place the slices in a saucepan with the sugar and water. Cover, bring to a boil, and simmer gently for five minutes.
- Carefully remove the orange slices from the syrup and place them in a serving dish. Cook the syrup to reduce it to approximately a half cup and pour it over the oranges.
- When cool or at serving time, sprinkle the oranges with the Grand Marnier. Decorate by placing the mint sprig in the center.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 23 grams
VANILLA-POACHED ORANGES
Use this recipe to make our Pavlova with Vanilla-Poached Oranges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 pavlova
Number Of Ingredients 3
Steps:
- Heat sugar and 1 cup water in a medium saucepan over medium heat, stirring until sugar has dissolved. Stir in vanilla and oranges. Reduce heat, and simmer 10 minutes. Let cool completely.
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