Best Spiced Caramel Oranges Recipes

Spiced Pears with Oranges and Caramel Sauce image

Provided by Bahija

Yield Makes 4 servings

Number Of Ingredients 8

4 7-to 8-ounce Anjou pears, peeled
3/4 cup sugar
1/4 cup plus 2 tablespoons water
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ras-el-hanout*
4 1/4- to 1/2-inch-thick orange slices
1/4 cup sliced almonds, toasted

Steps:

Using melon baller and starting from bottom, core each pear. Cut thin slice off bottom of each pear to make level.
Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove pan from heat; whisk in butter, then 2 tablespoons water.
Stand pears in caramel sauce in saucepan. Sprinkle cinnamon over. Cover and cook over low heat 10 minutes. Uncover; sprinkle with ras-el-hanout. Cover and continue to cook until pears are tender, occasionally spooning caramel sauce over pears and shaking pan so pears don't stick, about 15 minutes. Arrange orange slices around pears; spoon caramel sauce over. Cover and simmer until orange slices soften, about 5 minutes.
Place orange slices on plates. Stand pears atop orange slices. Spoon caramel sauce over and sprinkle with almonds. Serve warm or at room temperature.
*A Moroccan spice blend available at some specialty foods stores and Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).

Spiced Oranges with Caramel Sauce image

Provided by Food Network

Categories dessert

Time 35m

Yield 4 servings

Number Of Ingredients 7

1/2 cup, packed dark brown sugar
1/3 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon butter
8 Navel oranges, cut into supremes
Pinch cardamom
1/2 cup finely chopped salted pistachios

Steps:

In a 4 cup glass measuring cup combine the brown sugar, heavy cream and light corn syrup. Set aside in microwave until later.
To cut oranges into supremes: remove rind and pith. Over a bowl to catch the juices, cut in between skins to release supremes. Squeeze juice from skins over supremes and toss with a bit of cardamom to taste. Set supremes in 4 dessert bowls.
When ready to eat microwave brown sugar mixture, uncovered at full power for 2 minutes. Whisk to blend, and cook 1 minute more until a bit thickened. Remove from heat and stir in butter. Immediately pour over oranges and garnish with pistachios. Sauce will thicken as it cools. Leftovers can be kept in the fridge for a week. To soften, microwave 30 seconds to a minute, uncovered.

Spiced Caramel Oranges image

Yield Serves 10 as part of a buffet

Number Of Ingredients 6

1/2 cup sugar
1 cup water
two 3-inch cinnamon sticks
3/4 teaspoon whole allspice berries
3 tablespoons dark rum
6 navel oranges, the peel and the pith cut away with a serrated knife and the sections cut free from the membranes

Steps:

In a heavy saucepan melt the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Remove the pan from the heat, pour the water carefully down the side of the pan, and add the cinnamon and the allspice. Return the pan to the heat and simmer the syrup until the caramel is dissolved. Remove the pan from the heat, add the rum carefully, and simmer the syrup for 5 minutes. Arrange the orange slices in a large bowl, pour the syrup over them, and let the oranges macerate, covered and chilled, for at least 2 hours or overnight. Serve the oranges at room temperature.