Best Oranges In Marsala Recipes

APPLE TART WITH ORANGE-MARSALA GLAZE

Steps:

• Heat oven to 400 degrees.
• Spray 11-in tart pan with removeable bottom with cooking spray.
• Roll out dough in 13-in round; place in pan.
• Trim dough even with top of pan.
• Arrange apples close together over dough in 3 concentric circles, starting at outside edges and working into center.
• Combine sugar and salt; sprinkle over apples
• Dot apples with butter.
• Bake 45-50 minutes or until apples are tender and browned at tips and crust is golden brown (cover edges of crust with foil during last 5-10 minutes if browning too quickly).
• Cool in pan on wire rack.
• Combine marmalade and wine; brush over apples.

MARSALA CHEESE TART WITH ORANGES

Steps:

• Place the gingersnaps in the bowl of a food processor, and process until finely ground. Transfer to a bowl, add the melted butter, and stir until well combined. Transfer to an 8-inch fluted tart pan with a removable bottom, and press into the bottom and up the sides to form an even crust. Place in the freezer.
• Place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy. Add the Marsala and vanilla extract, and beat until combined. Whip the heavy cream to stiff peaks, and fold into the cream cheese mixture. Spoon the mixture into the prepared crust; return to the freezer at least 1 hour 15 minutes, or until firm.
• Cut the ends off the oranges, and remove the peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Lift the sections away from the inner membranes; reserve the sections. Serve the cheese tart, garnished with orange sections.

PORK CHOPS WITH ORANGE AND MARSALA

Steps:

• Pat the pork chops dry with paper towels.
• In a large fry pan over medium heat, warm the olive oil.
• Add the chops and cook, turning once, until browned on both sides, about 10 minutes total.
• Season the chops with salt and pepper.
• Reduce the heat to medium-low and continue to cook until the chops are just cooked through but are still juicy when cut into the center with a knife, about 15 minutes.
• Transfer to a plate and cover loosely with aluminum foil.
• Add the Marsala to the pan and increase the heat to medium-high.
• Cook, stirring, until the wine is reduced and slightly thickened, about 2 minutes.
• Add the orange juice and bring to a simmer.
• Return the chops to the pan and sprinkle with the grated orange zest.
• Cook, basting the chops with the pan juices, for 2 minutes.
• Transfer the chops and sauce to individual plates and garnish with orange zest strips and orange wedges.
• Serve immediately.

MARSALA CHEESE TART WITH ORANGES

Steps:

• Place gingersnaps in the bowl of a food processor, and process until finely ground. Transfer to a bowl, add melted butter, and stir until well combined. Transfer to an 8-inch fluted tart pan with a removable bottom, and press into bottom and up sides to form an even crust. Place in freezer.
• Place cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy. Add Marsala and vanilla extract, and beat until combined. Whip heavy cream to stiff peaks, and fold into cream-cheese mixture. Spoon mixture into prepared crust; return to freezer at least 1 hour 15 minutes or until firm.
• Cut ends off oranges, and remove peel, pith, and outer membranes following the curve of the fruit with a paring knife. Lift sections away from inner membranes; reserve sections. Serve cheesecake garnished with orange sections.

FIGS WITH MARSALA AND ORANGE

Steps:

• Combine orange juice, and wine into a stainless steel sauce pan.
• Bring to a boil and boil rapidly for 5 minutes to reduce.
• Mix in honey and zest and simmer 3-4 minutes.
• Place figs in pan and gently roll them in the syrup over low heat to poach them for 2 minutes.
• You do not want to cook or soften them but remain intact.
• Remove from heat, add orange blossom water or rose water and let cool.
• Chill in the refrigerator for at least 1 hour.
• Serve slightly chilled, coating the figs with the syrup.

ORANGES IN MARSALA

Steps:

• Squeeze enough juice from 1/2 orange to measure 2 tablespoons. Cut peel, including all white pith, from remaining 4 oranges with a sharp knife and discard, then cut oranges crosswise into 1/4-inch-thick slices.
• Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add juice and wine carefully (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, about 5 minutes. Remove sauce from heat.
• Arrange orange slices, overlapping, in 4 shallow bowls and spoon sauce over fruit. Let macerate at least 30 minutes before serving.