SLICED ORANGES IN SYRUP
Make and share this Sliced Oranges in Syrup recipe from Food.com.
Provided by littlemafia
Categories Dessert
Time 25m
Yield 2 serving(s)
Number Of Ingredients 3
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.
ORANGES IN SYRUP
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.
FRESH ORANGES WITH SPICED RED WINE SYRUP
Categories Condiment/Spread Sauce Citrus Dessert Side Christmas Cocktail Party Quick & Easy Orange Red Wine Winter Healthy Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Bring wine, 1 cup sugar, and cinnamon to boil in large saucepan, stirring until sugar dissolves. Boil until reduced to 1 cup, about 18 minutes. Cool syrup completely. Cover and chill until cold. (Can be made 1 day ahead. Keep chilled.)
- Finely grate peel from 2 oranges. Mix peel and 1 tablespoon sugar in small bowl. Using small sharp knife, cut off peel and white pith from all oranges. Working over large bowl, cut between membranes to release segments. (Can be made 1 day ahead. Cover orange segments and sugared peel separately and chill.) Divide oranges and juice among 8 bowls. Drizzle syrup over and sprinkle with sugared orange peel.
ORANGE & ALMOND CAKE WITH GLACE ORANGES & SYRUP
This is one of those 'good news' and 'bad news' recipes. The bad news is this cake takes a lot of time to make. The good news is that it isn't actually difficult - just time-consuming. The bad news is that it's quite expensive. The good news is that it's really worth it for a special occasion. To make it easy on yourself, prepare it over two days. The glace oranges have to be soaked overnight, so I'd prepare them, boil the oranges and make the syrup on one day, then make the cake and finish the glace oranges the next day, and serve the cake on the third day. I think it's probably better for keeping in the fridge for a day before it's served. I was really, really sceptical about making this cake, but did it because a friend particularly wanted it for her birthday. To my surprise it turned out dense and moist and delicious and full of orangey flavour. It was a real hit. It's actually not the most attractive cake in the world when you take it out of the oven, but add the glace oranges to the top (buy them if you don't want to make them yourself) and it comes up quite presentable. Served with the Orange and Sauternes Sauce and a dollop of thick cream you'll forget all about what a pain it was to make. :-) In fact, my friend says her neighbour turned up at breakfast time the next day asking if there was any more of 'that cake' left! This recipe is adapted from one that appeared in Australia's "Better Homes and Gardens" magazine. The syrup recipe is pinched from Chrissyo's Orange and Almond Cake Recipe #38551 .
Provided by Kookaburra
Categories Dessert
Time 5h
Yield 14 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 403.8, Fat 14.9, SaturatedFat 1.6, Cholesterol 90.6, Sodium 70.3, Carbohydrate 63.4, Fiber 4.4, Sugar 57.4, Protein 8.8
FRESH ORANGE SLICES WITH HONEY AND CINNAMON
Simple often equates with elegant in my book. This recipe does justice to both of those adjectives. Couldn't be simpler, or more elegant-looking, or more delicious.
Provided by evelynathens
Categories Dessert
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using small sharp knife, cut off peel and white pith from oranges.
- Thinly slice oranges into rounds.
- Arrange orange slices in shallow bowl.
- Combine honey, cinnamon stick, and orange flower water in heavy small saucepan.
- Stir over low heat until mixture comes to simmer, about 2 minutes.
- Pour hot syrup over oranges.
- Cool.
- (Can be prepared 1 day ahead. Cover and chill.) Sprinkle almonds over oranges.
- Serve cold or at room temperature, with a dollop of yoghurt or sour cream on the side, if desired.
- *A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.
SLICED ORANGES WITH DATES
Moroccans love oranges and dates. Together they create an exciting dessert. A delightful fragrance of roses.
Provided by William Uncle Bill
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Arrange orange segments or slices on a serving platter.
- Arrange dates on top of oranges.
- Sprinkle with toasted almonds.
- Drizzle with rose water.
- Cover and refrigerate for at least 3 hours.
- Garnish with mint leaves before serving.
- NOTE: Rose water is a distillation or rose petals and can be purchased in Middle Eastern grocery stores.
- It has an intense flavor and fragrance of roses.
- It has been used for hundreds of years in the Middle East.
SLICED ORANGES WITH ORANGE-FLOWER SYRUP AND CANDIED HAZELNUTS
Oranges and cinnamon-sugar-coated hazelnuts are served in a syrup of honey and orange-flower water. Who would guess these beautiful desserts contain both soluble and insoluble fiber? The former is thanks to the fruit; the latter, to the nuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Make orange-flower syrup: Stir together orange juice, rosemary, honey, and orange-flower water in a small saucepan. Bring to a boil over medium-high heat. Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes. Let syrup cool completely.
- Make candied hazelnuts: Place nutsin a small bowl. Whisk egg white in anothersmall bowl until foamy. Stir 2 to 3tablespoons whipped egg white into thenuts (enough to coat nuts). Add brownsugar and cinnamon; stir to coat nuts.Transfer hazelnuts to a rimmed bakingsheet. Bake until nuts are dry, 5 to 7 minutes. Let cool completely.
- Cut oranges into 1/4-inch-thick rounds. Divide among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts, dividing evenly. Garnish with rosemary sprigs, if desired.
Nutrition Facts : Calories 149 g, Fat 3 g, Fiber 4 g, Protein 3 g, Sodium 16 g
PRESERVED ORANGES
These have a spiced, very orange flavor, and NOT overly sweet. Can be used as an accompaniment for roasted duck or chicken; a garnish for desserts; eaten with cheese. A slice on a toasted and buttered English muffin is delicious. Modified from a recipe from an Australian News website.
Provided by Kathy228
Categories Oranges
Time 1h10m
Yield 4 pints, 10 serving(s)
Number Of Ingredients 13
Steps:
- Boil WHOLE oranges in salted water until soft. This should take about 25 minutes depending on size of oranges.
- Drain the oranges and cool slightly.
- When cool enough to handle, slice oranges thickly, picking-out and discarding seeds. Set sliced oranges aside.
- Combine SYRUP ingredients in a large pot. Bring to a boil then simmer for 20 minutes. Turn off heat.
- Gently add orange slices to the syrup in the pan. Let stand for 30 minutes.
- Carefully pack into jars, ladling syrup over to cover oranges.
- Adjust caps and water bath process 8 minutes.
Nutrition Facts : Calories 426.4, Fat 0.1, Sodium 699.6, Carbohydrate 109.7, Fiber 2.7, Sugar 106.8, Protein 1
ORANGE SLICES IN LIME SYRUP
Citrusy and sweet, orange slices in lime syrup is a simple dessert with a lot of flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Using a sharp paring knife, peel oranges following the curve of the fruit, and remove as much bitter white pith as possible. Slice oranges into 1/2-inch-thick rounds; place in a large bowl.
- In a medium saucepan, bring 1 cup water, sugar, wine, and anise seeds, if using, to a boil over high heat. Reduce heat to medium, and cook until liquid reduces to 1/2 cup, about 25 minutes.
- Strain the syrup; stir in lime juice and zest. Pour over oranges.
- Cover with plastic wrap, and refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 170 g, Protein 1 g
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