Hot Orange Dessert Soup Recipes
HOT ORANGE DESSERT SOUP
In China this soothing, hot dessert soup is served in small bowls and garnished with assorted fruits, such as cheeries ant hin slices of papaya. It's usually made with tapioca flour, however I used cornstarch because of its availability.
Provided by morgainegeiser
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, combine orange juice, sugar, and cornstarch. Mis well, stirring until cornstarch is completely dissolved.
- Bring mixture to a boil over medium heat, stirring constantly. Continue to cook and stir, 1 to 2 minutes. Remove from heat and add orange pieces and extracts. Mix well, spoon into small bowls and serve right away.
Nutrition Facts : Calories 163.6, Fat 0.4, Sodium 1.6, Carbohydrate 39.9, Fiber 2.5, Sugar 31.6, Protein 1.7
TRIPLE ORANGE DESSERT SOUP
Provided by Michael Chiarello : Food Network
Categories dessert
Time 2h15m
Yield Yield: 4 servings
Number Of Ingredients 6
Steps:
- Cut ends from all of the fruit, and then cut off the skin and bitter white pith with a paring knife. Cut the citrus segments out from the membrane and carefully put the segments in a shallow bowl, taking care to keep them whole. Squeeze the leftover peels and membranes over another bowl to get out any remaining juice.
- Gently stir sugar and salt into juice, pour over fruit, and divide into soup plates. Cover and refrigerate until chilled, about 1 to 2 hours.
- To serve, pour 1/4 cup Muscat over each serving.
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