Best Sliced Oranges With Orange Flower Syrup And Candied Hazelnuts Recipes
SLICED ORANGES WITH ORANGE-FLOWER SYRUP AND CANDIED HAZELNUTS
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
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
SLICED ORANGES WITH CANDIED HAZELNUTS
This Mediterranean-inspired dessert is a good source of two types of fiber -- soluble, from the oranges, and insoluble, thanks to the hazelnuts. Look for orange-flower water at specialty grocers. This recipe is featured in the"Power Foods" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes Egg Whites
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. 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.
- Place chopped nuts in a small bowl. Whisk egg white in another bowl until foamy. Stir 2 to 3 tablespoons whipped egg white into the nuts. Add brown sugar and cinnamon; stir to coat nuts. Transfer hazelnuts to a rimmed baking sheet, and spread in an even layer. Bake until dry, 5 to 7 minutes. Let cool completely.
- Slice oranges into 1/4-inch thick rounds. Divide evenly among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts. Garnish with rosemary sprigs.
MOROCCAN SLICED ORANGES WITH CINNAMON
Sliced oranges with cinnamon, sugar and orange flower water are a refreshing, classic Moroccan dessert that's almost no effort to prepare.
Provided by Christine Benlafquih
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Peel the oranges and remove the pith.
- Slice the oranges into rings, about 1/4 inch thick. If desired, cover and chill the oranges.
- Arrange the orange slices on individual plates or a serving platter - make a pattern if you like - and drizzle with the orange flower water.
- Generously sprinkle the slices with sugar and cinnamon and serve immediately.
Nutrition Facts : Calories 390 kcal, Carbohydrate 100 g, Cholesterol 0 mg, Fiber 16 g, Protein 7 g, SaturatedFat 0 g, Sodium 8 mg, Sugar 68 g, Fat 1 g, ServingSize 1-2 oranges (serves about 2), UnsaturatedFat 0 g
CANDIED ORANGE SLICES
Make and share this Candied Orange Slices recipe from Food.com.
Provided by GoldsmithLissa
Categories Dessert
Time 40m
Yield 8 slices
Number Of Ingredients 3
Steps:
- In a medium skillet, combine the water and sugar and bring to a boil. Add the orange slices and cook over moderate heat, turning them occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes.
- Reduce the heat to moderately low and simmer until the syrup is thick and the slices are tender but still intact, turning occasionally, about 10 minutes.
- Transfer the orange slices to a rack to cool. Reserve the syrup for another use.
Nutrition Facts : Calories 57, Sodium 1.1, Carbohydrate 14.7, Fiber 0.4, Sugar 14, Protein 0.2
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