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
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
ORANGES IN CARDAMOM SYRUP
Yield Makes 4 servings
Number Of Ingredients 6
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.
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.
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CANDIED ORANGE SLICES IN SYRUP (CARAMELIZED ORANGE)
From alphafoodie.com
5/5 (7)Calories 33 per servingCategory Dessert, Diys
- This is best done using a mandoline for thin, even slices. Aim for slices that are around 3-4mm thick.The slices need to be thick enough that they'll hold their shape but not too thick that they'll be hard to caramelize and take longer to dry.
- In a large pot, add the sugar and water and heat over medium, stirring gently. Add the cardamom pods and the seeds from a vanilla pod to the syrup and bring to a soft boil.(Optional step): Check the FAQs in the blog post above for a top tip on preparing the orange slices, so the rind isn't as bitter (if you plan to keep the skin on the slices).
- As soon as the mixture begins to boil, reduce the heat and add the orange slices to the pot. Allow the orange slices to simmer for between 30-45 minutes until the rinds start becoming slightly translucent. Occasionally turn the slices over (every 10-15 minutes) to make sure they're evenly soaking in the syrup.You can simmer them for up to an hour; however, I wanted to keep the syrup for other uses, and it evaporates and reduces more as it simmers, so I didn't.
- At this point, you have two options:Store the candied orange slices in a jar with the leftover orange simple syrupOR
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