Oranges In Syrup Recipes

Steps:

• Place orange segments in a decorative glass dish and chill in refrigerator.
• In a small saucepan, combine sugar and water and bring to a boil. Stir occasionally while boiling until mixture is the consistency of a thin syrup. Remove from the heat. Add rosewater and stir to combine.
• Pour syrup over the orange segments and chill until ready to serve.

Steps:

• Peel and segment the oranges, ensuring that no pits, pith or skin remain. Put the segments in a glass dish and set aside. In a small saucepan, bring the sugar and water gently to the boil, stirring occasionally. Boil for 15 minutes, until it is the consistency of a thin syrup. Add the rosewater and stir to blend. Pour the syrup over the orange segments and chill until required.

Steps:

• Cut thin slivers of peel from 1 orange. Don't cut into white membrane.
• Cover peel with boiling water; let stand 5 minutes. Drain.
• Heat orange peel, water and sugar to boiling; simmer uncovered until slightly thickened, 10 to 15 minutes. Cool.
• Cut oranges into slices.
• Pour syrup over slices; cover and refrigerate.
• Garnish with sprig of mint if desired.

Steps:

• Combine the orange juice, honey, vanilla, ginger and salt in a pot and reduce over medium-high heat to 1/2 to 3/4 cup (depending on the desired consistency), 10 to 15 minutes. You will know the full thickness of the syrup when it cools, so it is best to set up an ice bath with a stainless bowl over it to cool the mixture when it is finished reducing.

Steps:

• To prepare the oranges for the cake: Place the oranges into a large saucepan (I used a stockpot, but something the size of a Dutch Oven would do), cover oranges with hot water from the tap, place on a medium heat, and bring water up to boiling point.
• I had a problem with the oranges floating, so I placed a heatproof glass pie plate on top to keep them submerged.
• Reduce heat and simmer oranges for 40-50 minutes or until the skin is very tender - your fingernail should easily penetrate the skin.
• Check water from time to time and top up if necessary.
• Remove oranges from pan and allow to cool, then cut oranges into quarters, remove any seeds, and leave on a plate, uncovered, at room temperature, to dry a little for 1-2 hours.
• Now, unless you're going to make the cake immediately, place the orange quarters into a sealed container and store in the refrigerator until needed.
• To make the syrup: The syrup will keep so it can be made well ahead.
• Just place the orange juice, sugar and sauternes in a saucepan over a medium heat and stir until the sugar dissolves.
• Reduce the heat and simmer for 20 minutes until the liquid is reduced by half.
• From time to time, and especially at the end, scrape off any scum that forms on the top.
• Pour into a heat proof jug or jar, cool, cover and refrigerate until needed.
• Note: the syrup is supposed to thicken as it cools, but don't expect a thick syrup.
• To make the glace oranges: Remove any seeds from the orange slices and arrange them (with the rind still on) in a large, shallow, heatproof container.
• Cover oranges with boiling water and allow to stand at room temperature overnight.
• The next day, drain the oranges.
• In a large frying pan, place the sugar, water and vanilla bean and stir over a low heat until the sugar dissolves.
• Now, add the orange slices in a single layer, and simmer, uncovered over a low heat for an hour.
• Remove oranges and arrange in one layer on a plate and cover with the syrup. Cover and keep in the refrigerator until you want to decorate the cake - I did this just prior to serving it.
• If you find, as I did, the syrup went toffee-ish and the oranges stuck to the plate after keeping, just whack it, uncovered, into the microwave for a minute or so to melt the syrup.
• To make the cake: Spray a 22cm (9") springform tin with a double layer of silicone (baking) paper.
• Preheat oven to 170°C.
• Now, put the boiled orange quarters (peel and all) into a food processor and pulse until quite smooth - you won't get it completely smooth, but do your best.
• Add the eggs and pulse again, trying to get the smoothest mixture possible.
• Add the sugar, the flour (if using), the baking powder and as much of the almond meal as you can without overloading your food processor and pulse until you have a smooth batter.
• If necessary, pour batter into a big mixing bowl and stir in the rest of the almond meal.
• Pour the batter into the prepared tin and bake at 170C for 45-50 minutes or until a skewer, inserted in the centre, comes out clean.
• Allow to cool a little, then release the springform pan, and invert the cake onto a dinner plate and carefully remove the baking paper from the base and sides.
• Invert back onto another plate, allow to cool, then cover and refrigerate until needed.
• To decorate cake: Use your own judgement, but this is what I did.
• Pour a couple of tablespoons of the sauce over the top of the cake and smooth with the back of a spoon.
• Cut some of the glace orange slices into halves and arrange around the outside of the cake.
• Leave three or four slices whole, cut halfway through and then 'twist' to sit upright in a circle in the centre of the cake.
• Using a pastry brush, use the syrup from the glace oranges to glaze the sides of the cake - microwave the syrup briefly to bring it back to liquid consistency if necessary.
• Tuck some pretty flowers (I used daisies) amongst the oranges on top of the cake.
• To serve: Serve small slices (it's rich) with the syrup (cold or at room temperature) and a dollop of thick cream.
• Swear never to make this cake again!

Steps:

• Lightly oil a baking sheet.
• In a small saucepan, bring ½ cup of the sugar and 3 tbsp of water to a boil over medium-high heat, stirring to dissolve the sugar; boil without stirring until the mixture turns a golden amber colour, about 5-6 minutes; immediately pour the caramel onto the oiled baking sheet and tilt the sheet to spread the caramel as thin as possible (use a pot-holder or towel as the baking sheet will be hot from the caramel); cool completely; break up the caramel into pieces; in a food processor, pulse the caramel pieces until chopped into pieces the size of chocolate chips; do not overprocess; the caramel chips can be stored in an airtight container for up to 1 week; if they stick together, give the airtight container a bang on the kitchen counter, and that should loosen things up.
• Using a small, sharp knife, peel the oranges, removing all the bitter, white pith; working over a heatproof bowl, cut between the membranes to release the orange sections; measure out ½ cup of the orange juice.
• In a small saucepan, bring the remaining 2/3 cup sugar and ¼ cup of water to a boil over medium-high heat, stirring to dissolve the sugar; boil without stirring until the mixture turns a golden amber colour, anywhere from 5-7 minutes; remove the caramel from heat and add the reserved orange juice - avoid spatters- stir and cook over low heat until smooth; let cool slightly; pour the sauce over the oranges, cover and refrigerate for at least 2 hours, or overnight, stirring occasionally.
• To serve: Arrange the orange slices in dessert bowls; spoon some of the juices into each bowl and sprinkle with caramel chips; garnish with mint sprigs.

Steps:

• Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil; stir until sugar has dissolved. Combine juice and cornstarch in a bowl; pour into sugar syrup. Simmer gently until thick, 6 to 8 minutes. Add butter; stir until it melts. Serve warm.

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:

• Bring water and sugar to a boil and cook until clear and sugar is dissolved (2-3 minutes). Let syrup cool briefly and add basil. Set aside to steep and cool.
• Wash strawberries, removing and discarding caps and then cut into quarters (or sixths if you have huge berries).
• Cut away the orange peel from the oranges, and then cut oranges into sections.
• Put the strawberries and orange pieces (and orange juice) in a bowl. Toss. Pour syrup over fruit. Refrigerate at least 30 minutes.

Steps:

• Combine wine, water, sugar and cinnamon stick in small saucepan. Bring to boil. Reduce heat; cover and simmer 8 minutes. Remove from heat.
• Arrange orange rounds in single layer in wide shallow bowl. Pour hot syrup and cinnamon stick over oranges. Refrigerate at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)