Best Caramelized Oranges Recipes

CARAMELIZED ORANGES

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.

CARAMELIZED ORANGES

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.

SPICED CAKE WITH ALMONDS AND CARAMELIZED ORANGES

Steps:

• Preheat oven to 350 degrees F. Lightly coat 2 (8-inch) cake pans with cooking spray. Set aside.
• To make the cake, in a large mixing bowl, combine cake mix, yogurt, and eggs. Beat with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat on medium speed for 2 minutes. Turn batter into prepared caked pans and bake in preheated oven for 30 to 35 minutes or until tester inserted into center comes out clean. Cool cakes in pans for 10 minutes and then turn onto wire racks to cool completely. Cut a thin layer off the top of each cake to make level.
• To make the caramelized oranges, in a large frying pan, combine orange juice, sugar and cinnamon. Bring mixture to a boil for 5 minutes. Add orange slices and continue boiling for an additional 5 minutes. With tongs, carefully remove caramelized oranges and place on waxed paper to cool.
• For the Cheese Frosting: In a small bowl, combine cream cheese frosting, cinnamon and cinnamon extract.
• To assemble: Frost cake with a thin layer of frosting between layers and on the outside. Gently press toasted sliced almond onto side of cake. Arrange caramelized orange slices on top of cake.

ARUGULA SALAD WITH ORANGES AND CARAMELIZED FENNEL

Steps:

• Preheat oven to 400°F. Combine fennel wedges, thyme, and 4 tablespoons oil in large bowl; toss to coat. Arrange fennel, cut side down, on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until fennel is tender and brown, turning once, about 40 minutes. Discard thyme sprigs. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Whisk vinegar, mustard, and 2 tablespoons oil in large bowl. Season dressing with salt and pepper. Add fennel, orange slices, and arugula. Toss to coat. Transfer salad to large shallow bowl.
• What to drink:
• To accompany the spicy, citrusy salad, pour a crisp white with mineral notes. The Kupelwieser 2008 Pinot Grigio Alto Adige ($15) would be perfect.

CARAMELIZED ORANGES WITH CHOCOLATE SHORTBREAD AND CARAMEL ICE CREAM

Steps:

• Place 1 cup of sugar in a medium saucepan and stir in water. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color. Remove from heat and carefully add the milk and cream. Return to heat and stir until caramel is dissolved. Bring to a simmer. Meanwhile, whisk egg yolks and1/4 cup of sugar together.
• Whisking rapidly, add caramel mixture to yolks. Pour mixture back into pan and place over low heat. Stir constantly until thick enough to coat the back of a spoon, about 15 minutes; do not let it come to a simmer. Pour into a bowl, cool and refrigerate until cold. Stir in vanilla. Freeze in an ice-cream machine.
• Meanwhile, preheat oven to 350 degrees. Place flour, confectioners' sugar, salt and cocoa into a food processor and pulse. Add egg and pulse until mixture just begins to come together. Press dough together and on a floured surface roll to a thickness of 1/4 inch. Cut into rounds using a 2-inch cookie cutter. Gather and reroll scraps until all the dough is used. Place on parchment-lined baking sheets and bake until set, about 20 to 25 minutes. Cool.
• Preheat broiler. Place orange sections in a baking dish in a single layer and sprinkle with sugar. Broil until sugar browns, about 4 minutes. Place a scoop of ice cream in 6 dishes. Top with oranges and serve with shortbread.

CRÈME BRÛLÉE WITH CARAMELIZED BLOOD ORANGES

Steps:

• Preheat an oven to 300°F. Have ready 6 to 8 shallow custard cups or ramekins, each 1/2 to 1 cup, and a baking pan large enough to hold all the cups. In a saucepan, stir together the cream, granulated sugar and salt. Split the vanilla bean and scrape out the seeds with the back of a paring knife. Add the seeds and pod to the cream mixture. Bring to a very gentle boil over medium heat, stirring constantly. Turn off the heat, cover and let stand for 20 minutes. Meanwhile, in a bowl, whisk the egg yolks just to break them up. While whisking constantly, slowly add the cream mixture to the yolks. Pour through a fine-mesh sieve into a pitcher. Divide the mixture among the custard cups. Place the cups in the baking pan and carefully pour hot water into the pan to reach about halfway up the sides of the cups. (It's usually easiest to add the water once you place the pan on the oven rack.) Bake until the custards are just set but still jiggly, 30 to 35 minutes. Carefully remove the custards from the water bath, place on a wire rack and let cool to room temperature. Cover with plastic wrap pressed directly onto the surface of the custards to prevent a skin from forming. Refrigerate until the custards are thoroughly chilled, at least 2 hours or up to 2 days. To make the caramelized oranges, trim the ends from each orange, then remove the peel with a paring knife, following the contour of the fruit and making sure to remove all the white pith. Cut each orange crosswise into thin slices, removing any seeds as you go. In a saucepan, stir together the granulated sugar and water. Cook over medium-high heat, swirling the pan occasionally, until the syrup turns a deep amber caramel. Immediately remove from the heat, add the orange slices and swirl the pan to coat them evenly. Sprinkle each cust with 1 Tsp turbinado sugar, covering the surface. Torch is best.

SALAD WITH CARAMELIZED SLIVERED ALMONDS, MANDARIN ORANGES &

Steps:

• Combine salad ingredients except avocado.
• Prepare the dressing.
• Saute almonds and sugar, stirring constantly, until almonds are toasted
• Add dressing, almonds and avocado.
• Toss to coat salad and serve immediately.

ALMOND CAKE WITH CARAMELIZED ORANGES

Steps:

• Heat oven to 325 degrees. Butter and flour an 8-inch round cake pan. In a large bowl, beat butter and 1 1/2 cups sugar until fluffy. Add flour, alternating with cream, in two additions. Add salt. Beat in eggs one at a time. Stir in almond extract and orange zest. Bake for 1 hour, or until golden brown and a toothpick inserted in the center comes out clean.
• Meanwhile, peel 3 oranges with a sharp knife, removing all of the white pith, and cut crosswise into 1/2-inch-thick rounds. Cut largest rounds in half. Squeeze juice from fourth orange into a heavy-bottomed skillet; add remaining 1/2 cup sugar. Cook over medium heat until golden-brown caramel forms, about 5 minutes. Add orange rounds and cook until glazed, 1 to 2 minutes. Serve at once with cake.

TAGLIATELLE WITH CARAMELIZED ORANGES AND ALMONDS

Steps:

• Working Ahead: The sauce can be made several hours ahead, covered and set aside at room temperature. Reheat to bubbling before adding the pasta. 1. Making the Sauce: Melt the butter in a large skillet over medium heat. Use a wooden spatula to stir in about l/4 cup of the orange juice and the 2/3 cup of sugar. Melt sugar in the butter over medium heat, stirring in spoonfuls of orange juice frequently to keep the sauce from crystallizing (reserve about l/3 cup orange juice for finishing the sauce). Once sugar is dissolved, heat can be turned up to medium high or high. Stir occasionally as the mixture bubbles and slowly turns amber. When mixture becomes deep golden amber, stir in the pepper and two-thirds of the orange zest. Cook only a second or two to protect rind from burning. Then step back from the skillet and pour in the last 1/3 cup of orange juice at arm's length. It will bubble up and possibly spatter, then it will thin the sauce to ideal consistency. Turn off the heat. If making ahead, remove the pan from the heat, cool and cover. 2. Cooking the Pasta: Have a large platter and dinner or dessert dishes warming in a low oven. If serving with the capon, have it ready to serve. Make sure pasta water is at a fierce boil. Drop in the pasta and cook until tender but still resistant to the bite. Drain in a colander. Reheat the sauce to a lively bubble. Add the pasta to the skillet and toss to coat thoroughly. Turn onto the heated platter, and sprinkle with the remaining sugar, cinnamon, cheese, almonds, and lastly, the remaining orange rind. Place the capon atop the pasta and serve. Carve the bird at the table. Spoon a small mound of pasta onto each dinner plate and top it with slices of capon. If serving pasta as a dessert, mound small portions on heated dessert plates and serve hot.

FRY BREAD WITH CARAMELIZED ORANGES AND HONEY SYRUP

Steps:

• Sift the flour into a large bowl and stir in the sugar, half of the cinnamon, and salt. Mix together and then add the oil. Once combined, slowly add the water, a little at a time, and mix with your hands until a soft dough forms, (you may not need all of the water).
• Turn the dough out onto a floured surface and knead until the dough is smooth and bounces back when poked with a finger, about 5 minutes.
• Divide the dough into 8 pieces and roll out into 1/4-inch thick disks. Let rest while you make the orange honey syrup.
• Melt the butter in a skillet over medium-high heat. Add the oranges with the syrup and toss to coat with the butter. When the butter starts to brown just a bit, remove the pan from the heat and add the orange liqueur and the remaining cinnamon. Pour the honey over the oranges and heat just until the honey starts to foam, about 3 minutes.
• Heat 2 inches of oil in a large cast iron skillet to 350 degrees F. Add the dough disks to the hot oil, in batches, until they are golden and have puffed up, about 2 minutes per side. Transfer to a paper towel to drain.
• Cut the fry bread in quarters and arrange on a platter. Pour the orange mixture over the top and garnish with a generous amount of powdered sugar.

CARAMELIZED ORANGES

Steps:

• Pare rind thinly from one orange and cut into thin strips.
• Cook strips in small pan of boiling water 2-3 min til soft.
• drain; set aside.
• Remove all white parts and rind from oranges and put into a heatproof bowl.
• Sprinkle strips of cooked orange rind over top.
• Put sugar and water in a saucepan and heat GENTLY; stir constantly until sugar dissolves.
• Bring to hard boil until syrup is golden caramel color, but NOT TOO DARK!
• If it is too thick, stand back and add 2 tbs hot water and stir well.
• Pour caramel over oranges and set aside to cool.
• Place in fridge overnight.
• To Serve, cut oranges into thin slices horizontally and stack in attractive serving dishes and serve with whipped cream.

SWEET POTATO PUREE WITH CARAMELIZED BANANAS AND ORANGES

Steps:

• Bring a pot of salted water to a boil. Add the sweet potatoes and cook until very soft, about 20 minutes. Drain the potatoes, then cover and keep warm.
• Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the allspice, vanilla bean, cinnamon and star anise. Toast the spices, stirring occasionally, until fragrant, about 3 minutes. Add the orange quarters and banana slices, raise the heat to medium high and cook, flipping the fruit once, until slightly brown, about 2 minutes per side. Add the maple syrup to the skillet, cover, remove from the heat and set aside to allow the flavors to meld for about 30 minutes.
• Squeeze the juice from the orange quarters into the syrup mixture and discard the peels. Remove and discard the spices, being careful not to lose any of the syrup.
• Puree the warm sweet potatoes in a food processor, slowly adding the cream and remaining 6 tablespoons butter. Add the banana-syrup mixture and puree until fully incorporated. Season to taste with salt and pepper and serve warm.