Best Caramelized Orange Parfait Recipes

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CARAMELIZED ORANGES



Caramelized Oranges image

Categories     Citrus     Fruit     Dessert     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Orange     Winter     Healthy     Vegan     Party     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 4

9 medium navel oranges
1/2 cup sugar
1/2 cup water
1 tablespoon unsalted butter

Steps:

  • Squeeze enough juice from 3 oranges to measure 1 cup.
  • Bring sugar and water to a boil in a 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil syrup, without stirring but washing down any sugar crystals with a pastry brush dipped in cold water, until syrup around edges begins to turn golden brown, about 10 minutes. Tilt pan and carefully add orange juice (caramel will harden and vigorously steam). Simmer, stirring, until caramel is completely dissolved, about 2 minutes.
  • Cut peel, including all white pith, from remaining 6 oranges with a sharp paring knife and cut each orange crosswise into thirds.
  • Heat one third of butter (1 teaspoon) in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 6 orange slices until golden, 2 to 3 minutes on each side. Transfer to a plate. Sauté remaining orange slices in butter in same manner, wiping out skillet between batches if necessary. Return all orange slices to skillet along with caramel sauce and cook over moderate heat until heated through, about 1 minute.

CITRUS AND MASCARPONE PARFAIT WITH GRAPEFRUIT AND PROSECCO GRANITA



Citrus and Mascarpone Parfait with Grapefruit and Prosecco Granita image

Provided by Anne Burrell

Categories     dessert

Time 1h45m

Yield 4 servings

Number Of Ingredients 18

1 stick (8 tablespoons) cold unsalted butter, cut into pea-size pieces
3/4 cup all-purpose flour
Heaping 1/4 cup granulated sugar
1 egg yolk
1 lemon, zested
Pinch salt
Ice water, a few splashes
Turbinado sugar, for dusting
1 cup mascarpone
1/4 cup granulated sugar
2 Meyer lemons, zested and juiced
2 cups ruby red grapefruit juice
1 cup prosecco
1/4 cup granulated sugar
2 satsuma oranges, segmented and halved
2 navel oranges, segmented and halved
2 ruby red grapefruits, segmented and halved
4 fresh mint leaves, chiffonaded

Steps:

  • For the sugar cookie dough: Combine the butter, flour, sugar, egg yolk, lemon zest and salt in the bowl of a food processor. Pulse together, adding a few splashes of ice water to make it come together. Shape the dough into a disc, wrap it in plastic and let it rest in the fridge for at least 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Cut the rested dough in half and roll out each piece to about 1/4 inch thick. Sprinkle the turbinado sugar over the dough and lightly roll over it to set it in place. Cut out 8 shapes using a round cookie cutter. Place on a sheet tray and bake until light golden, about 8 minutes. Let cool.
  • For the sweetened mascarpone: Mix together the mascarpone, sugar and lemon zest and juice in a medium bowl until smooth and silky. Place in a piping bag and refrigerate until ready to use.
  • For the ruby red grapefruit and prosecco sorbet: Combine the grapefruit juice, prosecco and sugar in the bowl of a stand mixer fitted with a whisk attachment. Mix on medium speed while carefully pouring in liquid nitrogen. Pour in enough nitrogen until you achieve a sorbet-like consistency. Place the bowl in the freezer until ready to use. Alternatively, pour the grapefruit mixture into an ice cream maker and process according to the manufacturer¿s instructions.
  • Combine the satsuma, orange and grapefruit segments in a large bowl. Pipe some sweetened mascarpone into the bottom of 4 dessert cups. Top with the citrus segments and a scoop of the ruby red grapefruit and prosecco sorbet. Tuck two cookies in each glass and garnish with the mint.

ALMOND NOUGAT PARFAIT WITH ORANGE COULIS



Almond Nougat Parfait With Orange Coulis image

Provided by Pete Wells

Categories     dinner, dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

1 cup whole roasted almonds
1/4 cup granulated sugar
2 cups heavy cream
2 large egg whites
1/2 cup honey
2 tablespoons finely diced orange Chuckles or other jelly candy
2 tablespoons granulated sugar
1/2 cup orange juice

Steps:

  • For caramelized almonds: Preheat oven to 250 degrees. Place almonds on a baking sheet and warm in oven for 10 minutes.
  • In a large sauté pan, combine sugar and 2 tablespoons water. Bring to a boil over high heat. When sugar has dissolved, add warm almonds and, stirring constantly, cook until sugar crystallizes. Continue to cook until sugar melts again and coats almonds. Remove from heat and turn almonds onto a clean work surface, separating almonds to avoid sticking. Allow to cool, then crush or roughly chop, setting aside 1/4 cup for garnish.
  • For nougat parfait: Whisk heavy cream until stiff, and refrigerate until needed. Place egg whites in bowl of a mixer fitted with a whisk attachment. Place honey in a small saucepan over high heat and bring to a boil. Whisk egg whites until they start to thicken, then slowly drizzle in the hot honey, gradually increasing speed of mixer until it is at full speed. Continue to whisk egg whites until they are very thick and completely cool (bowl will feel cool), about 4 minutes.
  • Fold in crushed almonds (except those reserved for garnish) and diced orange candy. Gently fold in whipped cream until blended. Place mixture in a gallon sealable plastic bag with one corner cut off, and pipe it onto a baking sheet in large mounds like meringues. Alternatively, it may be placed in a pastry bag with a large plain tip and piped into 12 1 1/2-inch stainless steel cylinder molds. Freeze until firm, about 4 hours, before serving.
  • For orange coulis: In a small saucepan, combine sugar and 1 tablespoon water. Over medium heat, cook until it becomes an amber caramel. Meanwhile, in a second small pan over low heat, gently heat orange juice. When sugar has reached correct color, remove from heat and slowly add orange juice. Return to heat and cook to dissolve any hardened bits of sugar. Continue to reduce until slightly thickened, then remove from heat and allow to cool.
  • To serve, if using molds, warm each mold with your hands to release it and place two unmolded parfaits on each plate. If using meringue-shaped parfaits, place two or three (depending on size and quantity) on each plate. Drizzle orange coulis around each plate, and sprinkle with reserved caramelized almonds.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 21 grams, Carbohydrate 47 grams, Fat 43 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 20 grams, Sodium 165 milligrams, Sugar 43 grams, TransFat 0 grams

ORANGE PARFAIT (A LA BRIDGET JONES) - NOT MARMALADE!



Orange Parfait (A La Bridget Jones) - Not Marmalade! image

Make and share this Orange Parfait (A La Bridget Jones) - Not Marmalade! recipe from Food.com.

Provided by Mimi Bobeck

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 (3 1/2 ounce) package vanilla pudding mix or 1 (3 1/2 ounce) package vegetarian vanilla pudding mix
1 3/4 cups orange juice
1 cup low-fat vanilla yogurt
2 tablespoons orange zest (remember her trying to figure out how to grate zest?)
1/4 cup crushed ginger snaps
fresh berries (to garnish) (optional)

Steps:

  • In a medium sauce pan, combine the pudding mix and orange juice.
  • Cook over medium heat, stirring constantly until the mixture comes to a full boil.
  • Remove from heat and place in the refrigerator until completely chilled.
  • In a large bowl, combine the chilled pudding, orange zest, and low-fat yogurt.
  • Place a spoonful of the mixture into a parfait glass OR Sugar Cage (see recipe #83770).
  • Sprinkle 2 Tablespoons of crushed cookies on top and continue layering the pudding and cookies until the sugar cage is full.
  • Garnish with fresh berries and serve.

Nutrition Facts : Calories 256.4, Fat 2.5, SaturatedFat 0.9, Cholesterol 3.1, Sodium 277.5, Carbohydrate 54.5, Fiber 1, Sugar 40, Protein 4.7

CARAMELIZED ORANGES



Caramelized Oranges image

Another splendid recipe from Ontario's Liquor Control Board. This reads long ... but is essentialy only 2 steps ... is easy to prepare in advance ... and each orange looks wonderful in its own glass dessert bowl. (I did this with clemantines and served them with a dollop of whipped cream on the side.)

Provided by Gerry sans Sanddunes

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

1/4 cup cold water
1 cup granulated sugar
1/2 cup warm water
6 oranges, tangerines or 6 clementines

Steps:

  • Place cold water in a heavy-based saucepan, add the sugar and bring SLOWLY to the boil, stirring to dissolve the sugar.
  • (The sugar must be completely dissolved before the liquid boils.) Once the sugar is boiling, DO NOT STIR.
  • Continue to boil.
  • Use a pastry-brush dipped in water to wash down any sugar crystals forming on the sides of the pan, until the sugar is a rich, dark, caramel colour.
  • Remove from heat and CAREFULLY add the warm water to the caramel WHICH WILL SPIT AND SPLUTTER!
  • Return pan to the heat and continue stirring to dissolve the caramel in the water.
  • Set aside to cool.
  • Peel all the oranges, setting the peel of one aside.
  • (Remove as much of the white pith as possible.) Place the peeled oranges in a bowl and pour over the caramel sauce, gently turning the fruit to cover each with sauce.
  • Chill well.
  • Cut the served peel into matchstick-sized pieces and cook until tender in boiling water.
  • Refresh in cold water and drain.
  • Sprinkle half the cooked zest over the oranges in the bowl and stir.
  • Serve each chilled orange with the sauce and garnish with additional zest.
  • Serves 6.

Nutrition Facts : Calories 190.6, Fat 0.2, Sodium 0.6, Carbohydrate 48.7, Fiber 3.1, Sugar 45.5, Protein 1.2

ORANGES WITH CARAMEL SAUCE



Oranges with Caramel Sauce image

Fans of caramel apples might want to try this orange dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

1 cup sugar
1/2 cup heavy cream
1 teaspoon freshly squeezed lemon juice
1 tablespoon unsalted butter
4 navel oranges

Steps:

  • Combine the sugar and 1/4 cup water in a small high-sided saucepan. Using your finger, stir to create a sandy mixture, being careful not to get sugar on the side of the pan. Set pan over medium heat. Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking to keep the color uniform, about 10 minutes.
  • Reduce heat to low. Slowly add the cream, and stir with a wooden spoon to combine. Remove pan from heat, add the lemon juice and butter, and stir until well blended, about 2 minutes. Set aside.
  • Using a very sharp knife, cut top and bottom from oranges. Carefully slice away peel and white pith. Place oranges in serving bowls, and pour at least 3 tablespoons reserved caramel sauce over each. The unused caramel can be stored in an airtight container and refrigerated for up to 1 week.

FROMAGE BLANC PARFAITS WITH CITRUS FRUITS AND CARAMEL SAUCE



Fromage Blanc Parfaits With Citrus Fruits And Caramel Sauce image

Provided by Molly O'Neill

Categories     brunch, dessert

Time 30m

Yield Six servings

Number Of Ingredients 16

1/2 cup fromage blanc or farmer's cheese
1/4 cup mascarpone
2 tablespoons almond paste
3/4 cup whole milk
1/4 cup sugar
1 1/2 teaspoons gelatin
1 tablespoon water
2 tablespoons amaretto
1/2 cup heavy cream
8 blood oranges
2 navel oranges
4 mandarin oranges
10 kumquats
3/4 cup sugar
1/4 cup water
Juice from 1 lemon

Steps:

  • To make the parfaits, place the fromage blanc, mascarpone, almond paste, milk and sugar in a metal bowl over a pan of gently simmering water. Heat until the sugar and almond paste are dissolved, whisking occasionally.
  • Meanwhile, in a small bowl, sprinkle the gelatin over 1 tablespoon of water. Pass the cheese mixture through a strainer into another bowl. Add the gelatin and place back over the water, whisking just until gelatin dissolves. Let cool. Stir in the amaretto.
  • Refrigerate the mixture until it is chilled and beginning to set; do not let it get firm. Whip the cream to soft peaks. Stir in 1/3 of the cheese mixture, then fold in the rest. Spoon into 6 1/2-cup ramekins. Refrigerate for several hours.
  • To make the sauce, squeeze the juice from 4 of the blood oranges and all of the navel oranges. Set aside. Working over a bowl to collect any juice, use a paring knife to remove all the peel and pith from the mandarin oranges and the remaining blood oranges. Cut the sections out from between the membranes. Thinly slice the kumquats crosswise, removing any pits. Set aside.
  • Combine the sugar, water and lemon juice in a medium saucepan over medium heat. Use a pastry brush dipped in water to wash down any sugar on the side of the pan. Cook until the sugar turns a nice caramel color. Quickly remove from heat and carefully add the orange juices. Return the sauce to the heat and simmer until reduced to a syrupy consistency. Remove from heat and stir in the orange sections and kumquats. Set aside.
  • To serve, dip the bottoms of the ramekins briefly in hot water. Run the tip of a small knife around the edge of the parfaits to loosen. Unmold onto 6 dessert plates. Spoon some of the sauce and fruit beside each one and serve immediately.

Nutrition Facts : @context http, Calories 475, UnsaturatedFat 5 grams, Carbohydrate 81 grams, Fat 15 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 74 milligrams, Sugar 70 grams

CARAMELIZED ORANGE PORK ROAST



Caramelized Orange Pork Roast image

Raising the oven temperature during the last half hour of roasting ensures a crisp, caramelized crust.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 10-12

Number Of Ingredients 9

1 cup sweet white wine, like Gewurztraminer
1 cup soy sauce
1/3 cup stone-ground honey mustard
1 orange, zest and juice
1/2 cup Sriracha chili sauce
3/4 cup brown sugar
1/4 cup rice wine vinegar
6 garlic cloves, minced
1 6 to 8 pound pork shoulder

Steps:

  • Whisk together all ingredients inside a large oval Dutch oven. Place in pork and coat with sauce, turning several times while it marinates for at least 4 hours.
  • Preheat oven to 325 degrees Fahrenheit. Place covered pot in oven and cook for 4 hours. Raise heat to 375 degrees Fahrenheit for 30 minutes. Remove cover and cook another 30 minutes, basting a couple of times. Shred the meat in the liquid and serve.

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