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Oranges in Orange Syrup |
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Serves: 8 Print this Recipe(Arancia Marinate) Category: Fruit Desserts Juicy oranges in a sweet syrup are a perfect dessert after a rich meal. I especially like to serve these in winter when fresh oranges are at their best. Arranged on a platter, the oranges look very pretty with their topping of orange zest strips and glistening syrup. As a variation, cut the oranges into wedges and combine them with sliced ripe pineapple. Serve the orange sauce over all. 8 large navel oranges 1 1/4 cups sugar 2 tablespoons orange brandy or liqueur 1 Scrub the oranges with a brush. Trim off the ends. With a vegetable peeler, peel off the colored part of the orange skin (the zest) in wide strips. Avoid digging into the bitter white pith. Stack the zest strips and cut them into narrow matchstick pieces. 2 Remove the white pith from the oranges. Place the oranges on a serving platter. 3 Bring a small saucepan of water to a boil. Add the orange zest and bring to a simmer. Cook 1 minute. Drain the zest and rinse under cool water. Repeat. (This will help to remove some of the bitterness from the zest.) 4 Place the sugar and 1/4 cup of water in another small saucepan over medium heat. Bring the mixture to a boil. Cook until the sugar is melted and the syrup thickens, about 3 minutes. Stir in the orange zest and cook 3 minutes more. Let cool. 5 Add the orange brandy to the contents of the pot. With a fork, remove the orange zest from the syrup and pile it on top of the oranges. Spoon on the syrup. Cover and chill up to 3 hours until ready to serve. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Oranges in Orange Syrup comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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