Sliced Oranges With Candied Hazelnuts Recipes

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.

Steps:

• Heat the oven to 375 degrees F. Grease a cookie sheet or line it with waxed paper or a nonstick baking mat. Toss all of the ingredients together in a bowl and turn out onto the prepared pan, spreading out the hazelnuts so they do not touch. Bake until lightly toasted, stirring occasionally to prevent sticking. Check at 15 minutes then let bake for another 5 to 10 minutes. Loosen the hazelnuts from the bottom of the pan with a spatula and cool in the pan at room temperature; store in airtight container.

Steps:

• Preheat oven to 350 degrees. 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.
• Place chopped nuts in a small bowl. Whisk egg white in another bowl until foamy. Stir 2 to 3 tablespoons whipped egg white into the nuts. Add brown sugar and cinnamon; stir to coat nuts. Transfer hazelnuts to a rimmed baking sheet, and spread in an even layer. Bake until dry, 5 to 7 minutes. Let cool completely.
• Slice oranges into 1/4-inch thick rounds. Divide evenly among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts. Garnish with rosemary sprigs.

Steps:

• For figs and crust:
• Combine Port, figs and cloves in heavy medium saucepan and bring to boil. Reduce heat to medium-low, cover and simmer until figs soften, about 20 minutes. Cool. Discard cloves.
• For crust:
• Position rack in center of oven and preheat to 350°F. Combine vanilla wafers and hazelnuts in processor and grind finely. Add butter and process until moist crumbs form. Press crumbs onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze crust 20 minutes. Spread fig mixture onto bottom of crust.
• For filling:
• Using electric mixer, beat cream cheese and 1 1/2 cups sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in liqueur, vanilla and peel. Spoon filling over fig mixture in crust. Gently shake pan to distribute filling.
• Bake cheesecake until filling is golden around the edges and center moves only slightly when pan is shaken, about 1 hour 5 minutes. Transfer to rack. Press down edges of cake to flatten if necessary. Maintain oven temperature.
• Combine sour cream and remaining 3 tablespoons sugar in small bowl. Spread mixture evenly over top of cake. Return to oven and bake 10 minutes. Transfer cheesecake to rack. Run small sharp knife around sides of cheesecake. Cool. Refrigerate cake overnight. (Can be prepared 2 days ahead. Keep chilled.
• Release pan sides from cake; transfer cake to platter. Cut 5 slices from orange. Cut each slice in half. Cut each fig lengthwise into 5 slices. Arrange orange slices, cut side toward center, around top edge of cake. Place fig slice atop each orange slice. Place hazelnuts between orange slices. Serve with sauce.
• For port sauce:
• Stir Port and sugar in heavy small saucepan over low heat until sugar dissolves. Increase heat to medium-high and boil until mixture is reduced to 1 cup, about 13 minutes. Mix water and cornstarch in small bowl. Whisk into Port mixture and boil until slightly thickened, stirring constantly, about 1 minute. Cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)