Best Sliced Oranges In Syrup Recipes

CANDIED CITRUS

Candied Citrus image

This tart and sweet candied citrus is so easy to make, and it adds a zippy pop to drinks, desserts and more. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 35m

Yield About 1 dozen citrus slices.

Number Of Ingredients 3

Ingredients

2-1/4 cups sugar
2 cups water
10 to 12 large tangerine or medium orange slices

Steps:

In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.

Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.

SLICED ORANGES WITH ORANGE-FLOWER SYRUP AND CANDIED HAZELNUTS

Sliced Oranges with Orange-Flower Syrup and Candied Hazelnuts image

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

Ingredients

4 medium navel oranges, peel and pith removed
1/2 cup fresh orange juice, strained (about 2 oranges)
1 sprig rosemary, plus more (optional) for garnish
2 tablespoons mild honey, such as orange blossom
1 tablespoon orange-flower water
2 tablespoons hazelnuts, coarsely chopped
1 large egg white
1 teaspoon packed light-brown sugar
Pinch of ground cinnamon

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

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