Oranges In Fragrant Syrup Recipes

Steps:

• Using vegetable peeler, remove 5-inch-long strip of peel from 1 navel orange; reserve. Using knife, cut off remaining peel and white pith from oranges. Cut oranges lengthwise in half, then crosswise into 1/3-inch-thick slices; place slices in bowl.
• Using mortar and pestle, grind cardamom to break open pods and pulverize black seeds and husks, yielding about 1/2 teaspoon crushed cardamom. Transfer cardamom and reserved orange peel strip to heavy medium saucepan. Add 3 cups water, sugar, lemon peel, and cinnamon stick; bring to boil. Reduce heat to low; simmer until mixture is reduced to 1 cup, about 50 minutes. Cool syrup 10 minutes. Strain, discarding solids in strainer.
• Pour warm syrup over oranges and chill at least 6 hours or overnight.

Steps:

• Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
• Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
• Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.

Steps:

• 1. Using a vegetable peeler remove the zest from the oragnes. Cut away all traces of the bitter white pith. Cut the orange zest into thin, narrow strips. Separate the oranges into segments by carefully cutting between the membranes with a sharp knife. Put the segments into a bowl, cover and refrigerate. 2. Bring a saucepan three fourths full of wather to a boil, add the orange zest and boil for 3-5 minutes. Drain and refresh in cold water. Drain and set aside. 3. In a saucepan combine the sugar, the water, cinnamon stick and honey and bring to a boil over high heat. Cook briskly until a very thick syrup forms, about 230F on a candy thermometer. Remove from heat. 4. Remove and discard the cinnamon stick. Stir in the reserved orange zest and the orange flower water. Poor the syrup over the orange segments, re-cover and chill for about 4 hours. 5. To serve, transfer to individual plates. Sppon the syrup with the zest over the top.