Best Vanilla Orange Syrup Recipes

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ORANGE PUMPKIN PANCAKES WITH VANILLA WHIPPED CREAM, CINNAMON MAPLE SYRUP AND THICK-CUT BACON



Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon image

Provided by Anne Burrell

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 19

2 cups all-purpose flour
3/4 cup sugar
1 heaping teaspoon baking powder
1/2 teaspoon salt, plus a pinch for egg whites
7 1/2 ounces canned pumpkin
3/4 cup milk
4 eggs, separated
1 orange, zested and juiced
Butter, for cooking pancakes
Powdered sugar, for dusting
Cinnamon Maple Syrup, for serving, recipe follows
Vanilla Whipped Cream, for serving, recipe follows
Thick-Cut Bacon, for serving, recipe follows
1 cup grade B maple syrup
1 cinnamon stick
1 1/2 cups heavy cream, chilled
1 teaspoon vanilla extract
1 tablespoon sugar
4 slices thick-cut bacon (4 ounces)

Steps:

  • Sift together the flour, sugar, baking powder and salt in a large bowl. Combine the pumpkin, milk, egg yolks, orange juice and zest in another bowl, mixing until homogenous. Make a well in the dry ingredients. Pour the wet ingredients into the well and mix until combined.
  • Preheat the griddle.
  • Beat the egg whites with a pinch salt in a separate bowl, using a whisk or electric mixer, until the whites form stiff peaks. Fold the egg whites into the batter in thirds. Do this quickly and gently, so the pancakes will be light and fluffy.
  • Melt small pats of butter onto the griddle, and then spread them around with a paper towel to remove any excess. Spoon or ladle the batter onto the griddle to the desired size of the pancake. When the top of the pancakes are full of holes (look like bubbles have risen to the surface and burst), flip and cook until the bottoms are golden brown.
  • Transfer the pancakes to serving plates, dust with powdered sugar and serve with Cinnamon Maple Syrup, Vanilla Whipped Cream and Thick-Cut Bacon on the side.
  • Heat the maple syrup with the cinnamon stick in a small saucepan over medium heat. When the syrup is hot, remove from the heat and allow the flavors to steep, about 30 minutes. Yield: 1 cup.
  • Beat the cream and vanilla in a mixing bowl, using a whisk or hand beater, until the cream starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and holds soft peaks. Yield: 3 cups.
  • Place the bacon in a medium saute pan over medium heat. Cook until the fat starts to render out and the bacon turns golden brown and crispy, 4 to 6 minutes. Transfer the bacon to a paper-towel-lined plate to drain.

FRUIT SALAD WITH ORANGE-VANILLA SYRUP



Fruit Salad with Orange-Vanilla Syrup image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 12 servings

Number Of Ingredients 8

1 cup sugar
Zest and juice of 1 orange
1 vanilla bean
4 pints strawberries, hulled and halved
2 pints blueberries
2 cups green grapes, halved
2 cups red grapes, halved
Fresh mint leaves

Steps:

  • Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.
  • Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.

STRAWBERRY SHORTCAKES WITH VANILLA-ORANGE SYRUP



Strawberry Shortcakes with Vanilla-Orange Syrup image

Categories     Cake     Berry     Dessert     Bake     Strawberry     Orange     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 19

For cake
4 large egg yolks and 2 large egg whites
3/4 cup sugar
2 tablespoons whole milk
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/4 teaspoon salt
For strawberries in syrup
1 vanilla bean, halved lengthwise
1/3 cup sugar
1/3 cup water
1 to 1 1/2 tablespoons finely grated fresh orange zest (from 2 oranges)
1/4 cup fresh orange juice
1 pint strawberries (3/4 lb)
For cream
1/4 cup chilled heavy cream
2 teaspoons sugar
2 tablespoons sour cream
Special equipment: a 3- to 3 1/4-inch round cookie cutter

Steps:

  • Make cake:
  • Preheat oven to 350°F and butter an 8- by 2-inch square metal baking pan. Line bottom of pan with parchment or wax paper, then butter paper. Dust with flour, knocking out excess.
  • Whisk together yolks, 1/2 cup sugar, milk, and vanilla in a large bowl until combined well. Whisk in flour and salt (batter will be thick).
  • Beat whites with an electric mixer until they hold soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until whites hold stiff, glossy peaks.
  • Stir about one third of whites into batter to lighten, then fold in remaining whites in 2 more batches, gently but thoroughly.
  • Transfer batter to baking pan, spreading evenly, and bake in middle of oven until pale golden and a tester comes out clean, 14 to 16 minutes. Cool cake completely in pan on a rack (cake will shrink from sides of pan). When cool, run a sharp knife around side of cake if necessary and invert onto rack, then remove paper.
  • Make strawberries in syrup:
  • Scrape seeds from vanilla bean with tip of sharp knife into a small saucepan, then add pod. Add sugar, water, zest, and juice. Bring to a boil, stirring until sugar is dissolved, and boil 1 minute.
  • Transfer to a bowl and chill 30 minutes. Pour syrup through a fine sieve into another bowl and discard solids. Gently stir in strawberries and let stand 15 minutes.
  • Make cream:
  • Beat together cream, sugar, and sour cream until mixture just holds stiff peaks.
  • Assemble shortcakes:
  • Cut 4 rounds from cake with cookie cutter.
  • Generously brush both sides of each round with syrup from strawberry mixture and arrange, darker sides up, on plates. Spoon strawberries onto rounds and let stand 5 minutes to allow more syrup to soak into cake. Top rounds with dollops of cream and drizzle with remaining syrup.

VANILLA ORANGE SYRUP



Vanilla Orange Syrup image

Provided by Geoffrey Zakarian

Time 50m

Yield 3/4 cup

Number Of Ingredients 5

4 cups orange juice
3 tablespoons honey
1 vanilla bean, split and seeds scraped
1 thin slice ginger
Pinch kosher salt

Steps:

  • Combine the orange juice, honey, vanilla, ginger and salt in a pot and reduce over medium-high heat to 1/2 to 3/4 cup (depending on the desired consistency), 10 to 15 minutes. You will know the full thickness of the syrup when it cools, so it is best to set up an ice bath with a stainless bowl over it to cool the mixture when it is finished reducing.

FRUIT SALAD WITH ORANGE VANILLA SYRUP (PIONEER WOMAN) RECIPE - (4.3/5)



Fruit Salad with Orange Vanilla Syrup (Pioneer Woman) Recipe - (4.3/5) image

Provided by grinder

Number Of Ingredients 9

1 cup sugar
1 cup water
1 orange, zest and juice
1 vanilla bean
4 pints strawberries, hulled and halved
2 pints blueberries
2 cups green grapes, halved
2 cups red grapes, halved
Fresh mint leaves

Steps:

  • Place sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Bring to a boil. Turn the heat to low and simmer about 15 minutes to thicken. Set aside to cool. Place prepared fruit in a large bowl. Pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.

FRUIT SALAD WITH ORANGE-VANILLA SYRUP



Fruit Salad with Orange-Vanilla Syrup image

Number Of Ingredients 0

Steps:

  • Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 115

VANILLA ORANGE SYRUP



Vanilla Orange Syrup image

I needed an orange syrup for some French Toast. This should do the trick!

Provided by Carolyn Haas @Linky1

Categories     Fruit Sauces

Number Of Ingredients 3

1 cup(s) strained orange juice
1/3 cup(s) caster sugar
1 teaspoon(s) vanilla extract

Steps:

  • Place all the ingredients in a saucepan. Heat over medium heat and stir to dissolve the sugar.
  • Bring the syrup to a simmer, and then let it simmer for about 10-20 minutes, until it reduces to 1/2 to 3/4 cup of syrup.
  • Remove the syrup from the heat and let it cool down to room temperature.
  • Store leftovers in the fridge in covered contained until needed. Use within 1 week (if refrigerated).

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