Orange Pineapple Syrup Recipes

Steps:

• In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the pineapple, marmalade and maple flavoring. Refrigerate leftovers.

Steps:

• Wash jars in hot soapy water. Rinse well.
• Turn oven to 250 degrees. Place jars upside down in 9X13 pan and place in oven. Pour hot water around the jars, about an 1 1/2 inchs.
• In water bath canner, add water half full.
• Place rack on the canner above the water. Put lid on and heat.
• In large stock pot mix lemon juice, sugar, pineapple juice, orange jello and hot water. Stir until dissolved.
• Heat moderate heat until hot, add apricots and gently stir until hot.
• Heat seals in a separate saucepan of hot water.
• Fill hot jars leaving 2 inches of head room. Use a knife blade to go on each side of jar to eliminate air pockets.
• Wipe rim and sides of jar with a clean hot wet cloth. Place seal on jar and screw on ring tight. Place in the rack in canner.
• Do this with each jar. I like to load the apricots and top off with hot syrup.
• Lower rack into canner, place lid. When water comes to a rolling boil over the jars, time for 20 minutes. Lift out rack.
• and place jars carefully on towelled counter out of drafts. When you hear the "pop" the jars have sealed.
• You may also turn them upside down and leave them. They will seal from the pressure also.
• You may freeze the additional syrup in ice cups and add to lemonade or ice tea.

Steps:

• When making sorbet, you can use fresh puree, fresh juice, or commercially prepared frozen puree. No matter which you use, you need simple syrup. When using fruit, it is often necessary to slightly vary the amount of simple syrup to balance the sweetness.
• A refractometer is a piece of equipment used by wine makers to determine the amount of sugar in grapes. It is also used to measure the sugar content in sorbet. It works by measuring light as it is reflected off the sugar crystals contained in the sorbet mix.
• Most ice cream machines work in the same way. The cold source comes from the outside of the container. The ice cream machine blade continually scrapes the sides of the container where the mix has frozen and mixes the frozen particles throughout. The continuous motion of the blade keeps the ice crystals small. If properly spun, sorbet and ice cream should not be icy. The motion of the blade also traps air in the mix as it thickens and gains volume.
• The PACOJET?Y allows you to mix, freeze, and spin the exact number of portions needed. This is a versatile, although expensive, machine that makes great ice creams, sorbets, soups, mousses and purees.
• Make the simple syrup: Combine the sugar and water in a 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. Simple syrup can be stored in the refrigerator indefinitely if kept in an airtight container.
• The technique for the orange or pineapple sorbet is exactly the same. Use a refractometer to balance the sugar in the fruit juice. It may not be necessary to add very much simple syrup to the fruit juice if using commercially prepared fruit juice. It is often very sweet. The fruit juice and simple syrup combination should balance to a measure of 24 to 26 degrees Brix on the refractometer.
• Pour the fruit juice and syrup combination into the PACOJET?Y beaker and freeze until completely frozen. When frozen, remove from the freezer and place the beaker in the PACOJET?Y container. Insert and spin as many servings as you would like to make. The sorbet is ready to serve.
• SOURCES
• PACOJET?Y
• Refractometer: Beryls

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
• In a large skillet, heat the oil over high heat. Season the beef with salt and pepper and brown on all sides, for about 5 minutes. Transfer the beef to the prepared baking sheet and roast until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F for medium-rare, about 40 to 45 minutes. Remove the beef from the oven to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.
• Sauce: In a blender, combine the pineapple chunks and syrup, the orange juice, lemon juice, soy sauce, sugar, arrowroot, garlic, ginger, and 1/2 teaspoon salt. Blend until smooth. Heat the same skillet used for the beef over medium-high heat. Add the sauce and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer until the sauce thickens, about 5 minutes Season with salt, to taste.
• Cutting across the grain, slice the meat into 1/4-inch thick slices and arrange on a platter. Garnish with orange slices, if using. Pour the sauce into a serving bowl and serve alongside the beef.
• Garnish: orange slices, optional.

Steps:

• To prepare the crispy slices, combine water and sugar in a saucepan and bring it to a boil. After a couple of minutes of boiling turn it off and cool it. When it is at room temperature, slice the fruit, dry it in paper towel, dip it in the sugar syrup and place it over a nonstick paper over a sheet tray. Bake in a very mild 150 degree oven for 2 hours until they are dry and crisp. Flip them upside down after about one hour. To prepare the orange sorbet, combine sugar and water in a saucepan and bring to a boil. After about two minutes of boiling, add the zest and the cloves, turn off the heat and place the syrup in a bowl to cool. When it is cold, add the orange juice, the lemon juice and the grand marnier. Strain it and put it in the ice cream machine. Work it until it becomes smooth and add the egg white just before it's ready. To prepare the pineapple sorbet, combine sugar and water in a saucepan and bring to a boil. After about two minutes of boiling, add the zest and the ginger, turn off the heat and place the syrup in a bowl to cool. When it's cold, strain it, then add the Pineapple puree, the lemon juice. Put it in the ice cream machine. Work it until it's smooth and add the egg white just before it's ready. To prepare the orange sauce, warm the orange juice in a saucepan, add sugar to taste. Dissolve some cornstarch with grand marnier and add a little bit of it to the orange juice while is close to a simmer. Stir and watch the consistency. Keep adding drops of the corn starch and grand marnier mixture until it reaches the desired consistency. Adjust the flavor with sugar, grand marnier and lemon juice. Place the sauce into a bowl to cool. To plate place one ball of orange sorbet and one ball of pineapple sorbet in an iced martini cup. Drizzle some sauce on top. Garnish with the crispy slices.

Steps:

• Put water and sugar in a pan or small pot.
• Boil and stir the mixture until the sugar is dissolved.
• Let boil for about 1 more minute. But don't stir it!
• Turn your stove off and set the sugar syrup aside.
• Grate 1 orange and set aside its' zest.
• Juice the oranges. Make sure you strain out the seeds and the pulp! (You can leave some of the pulp behind if you'd wish).
• Separate the can of pineapples in half, and put one half into a blender to blend the pineapple chunks together into a puree. Set the other half aside for later.
• Mix the sugar syrup, pineapple puree, orange juice, and orange zest together in a large container.
• Chill the mixture for an hour or so.
• After chilling, pour into your ice cream machine and let it run for 25-30 minutes.It MAY overflow if your machine cannot hold more than 1.5 quarts.
• In the last 10 minutes, add in the pineapple chunks.
• When the machine is done you can serve it immediately (it'll be a bit mushy), or transfer the sorbet into an airtight container and stick it in your freezer for 2 hours. Make sure your freezer isn't colder than -15 degrees celsius or the sorbet will turn into an ice block. ):.
• Enjoy! :).

Steps:

• Remove the thin outer rind of one orange and cut into thin pieces. Set aside.
• Remove the peel and pith of all the oranges and separate into sections.
• Mix together the vinegar, sugar, onions, garlic, salt, ground cloves, allspice, cayenne, cinnamon stick, dates, and sultana raisins in a large saucepan.
• Bring to a boil, stirring constantly.
• Add the orange rind and simmer for 1/2 hour or until slightly thickened.
• Prepare the pineapple and cut into small cubes.
• Add pineapple to the syrup and simmer, uncovered for 1 1/2 hours or until thick.
• Add the orange sections and simmer for 10 minutes.
• Pour into sterilized jars and seal.

Steps:

• Combine ingredients.

Steps:

• Bring sugar, water, and 1 cup mint to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat and let steep, covered, 10 minutes.
• Pour syrup through a sieve into a large serving bowl, pressing on and discarding mint, and cool syrup.
• Cut peel and white pith from oranges with a sharp knife. Holding oranges over bowl of syrup to catch any juices, cut sections free from membranes, letting them fall into syrup, and squeeze membranes to extract as much juice as possible. Stir in pineapple, kiwis, and small mint leaves.

Steps:

• Preheat a lightly oiled griddle over medium heat.
• In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
• In a small bowl, beat together egg, orange juice, buttermilk, and canola oil. Whisk into the flour mixture. Stir in pineapple.
• Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

Steps:

• Heat sugar and water in a large saucepan over medium heat until sugar is dissolved.
• Put sugar syrup in a large bowl along with the juices and bananas and mix together.
• Place in containers and freeze until solid.
• Prior to serving remove from freezer and allow it to soften just enough so you can scoop it out.
• Combine it with a lemon-lime soda to finish your slush.
• Usually equal amounts of both but to your tastes.

Steps:

• Combine pineapple juice, tequila, Cointreau, orange juice, lime juice, and simple syrup in large pitcher. (Can be prepared 6 hours ahead. Refrigerate.)
• Add 3 cups ice cubes to pitcher and stir to blend well.
• Pour margarita into cocktail glasses. Garnish with pineapple spears and maraschino cherries, if desired, and serve.