Caramel Orange Fool Recipes

CREAMY ORANGE CARAMELS

Steps:

• Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes., Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm., Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.

CARAMEL ORANGE FOOL

Steps:

• To make the pudding, place the cream and sugar in a medium saucepan over medium heat just until the sugar dissolves. Meanwhile, place the water in a small bowl and sprinkle the gelatin over it (do not stir). Let stand for 5 minutes.
• Stir the gelatin into the warm cream until melted. Let cool slightly. Stir in the buttermilk and salt. Refrigerate until just set (the mixture should be niether liquid nor firm), about 2 hours.
• Meanwhile, to make the caramel, place the sugar in a medium saucepana nd stir in the 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 cream. Return the pan to the heat and stir until all of the caramel is dissolved. Place in a bowl and let cool completely.
• Use a paring knife to remove all peel and pith from the oranges. Working over a bowl to collect any orange juice, cut out the orange sections from between the membranes. Stirs the juice into the caramel.
• To assemble, whisk the pudding. Spoon about 1/4 cup of pudding into 6 large wineglasses. Top each with a scant 2 tablespoons of caramel sauce and a few orange slices, making sure both show around the edge of the glass. Repeat the layers. Top with the remaining pudding drizzle with a little caramel sauce. Refrigerate for several hours before serving.

BLOOD ORANGE FOOL

Steps:

• In a small saucepan combine blood orange juice and peel, sugar and water. Bring to a boil and reduce to approximately 1 cup. Allow to cool, cover and refrigerate syrup overnight. Strain out peel and pulp of orange. Whip cream to stiff peaks with 1/4 cup syrup. Spoon into blood orange halves. Sprinkle tops with almonds.

CARAMEL ORANGE FRUIT SALAD

Steps:

• STIR together orange marmalade, caramel topping and cinnamon. Gently fold in fruit until evenly coated.
• Suggested fruit combination: Cantaloupe, honeydew melon, pineapple, strawberries and grapes.

BEER-ORANGE CARAMEL SAUCE

Steps:

• Bring the beer, cardamom and orange zest to a gentle boil in a saucepan over medium heat; cook, stirring, until reduced to 1 cup, about 10 minutes. Add the butter and brown sugar and cook, stirring only if the mixture looks like it might boil over, until thick and syrupy, 10 to 12 minutes. To test for doneness, drop a bit of caramel into a bowl of cold water. It should form a soft ball; if it doesn't, keep cooking.
• Slowly stir in the cream and cook until the sauce thickens, about 5 minutes. Remove from the heat and stir in the vanilla and salt. Remove the cardamom and orange zest with a spoon. Let the caramel cool slightly, then transfer to a small jar. Refrigerate for up to 2 weeks.

SALTED CARAMEL-ORANGE UPSIDE-DOWN CAKE

Steps:

• Make the caramel: Combine the sugar, 1/3 cup water and the kosher salt in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan occasionally but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter (the mixture will bubble). Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom; set aside.
• Slice off the top and bottom of the oranges. Place the oranges cut-side down and cut off the peel and white pith with a chef's knife, following the curve of the fruit. Cut along both sides of each membrane to remove the segments. Set the segments aside, discarding any seeds.
• Make the cake: Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and roast until golden brown, 8 to 10 minutes. Let cool, then transfer to a food processor and pulse until finely ground. Transfer to a medium bowl; add the flour, baking powder, baking soda and kosher salt and whisk to combine.
• Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the orange zest. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with flour, until just smooth.
• Arrange the orange segments in the cake pan in concentric circles. Add the batter and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. (Tent with foil if the top gets too dark.) Transfer to a rack and let cool slightly, then run a knife around the edge of the cake and invert onto a platter. Let cool completely. Sprinkle with sea salt.

CARAMEL & ORANGE MOUSSES

Steps:

• Soak the gelatine in cold water to soften it. Heat the orange juice in the microwave for 1 min. Squeeze the excess water from the gelatine, add to the hot juice and stir to dissolve. Set aside to cool.
• Put the egg yolks, sugar and orange zest into a bowl and whisk over a pan of hot water for 10 mins until thick and foamy. Remove from the heat and continue whisking until completely cool.
• Fold the gelatine, orange mix and liqueur, if using, into the egg yolk mixture. In separate bowls, whisk the egg whites and cream until both are softly stiff, then gently fold into the orange mix. Spoon into 8 cocktail glasses and chill until set. Will keep, covered, for 2 days.
• A couple of hrs before serving, make the caramel oranges. Heat the sugar in pan with 2 tbsp water. When the sugar has dissolved, turn up the heat and cook until pale golden. Add the oranges (take care as the sugar will splutter) and swirl them round the pan to coat them in the caramel. Allow to cool. Spoon a couple of orange segments and some caramel juice on top of each mousse and serve with crisp biscuits on the side.

ORANGE FOOLS

Steps:

• With a vegetable peeler remove 2 strips zest from orange (each about 3 by 1/2 inch) and mince.
• Squeeze enough juice from orange to measure 1/2 cup and in a small heavy saucepan simmer orange juice until reduced to 1/4 cup.
• Remove pan from heat and add sugar and butter to orange juice, whisking until butter is melted. Whisk in egg until combined well and cook mixture over moderately low heat, whisking, until thick enough to hold marks of whisk and first bubble appears on surface, 3 to 5 minutes.
• Remove pan from heat and add zest to orange curd, whisking. Pour orange curd into a bowl set in a larger bowl of ice and cold water and stir until cold.
• In another bowl beat cream until it just holds stiff peaks and fold into orange curd gently but thoroughly.
• Spoon orange fool into 2 chilled goblets.

BOODLE'S ORANGE FOOL

Steps:

• Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl.
• Mix the orange and lemon zests and juices with the sugar and stir until the sugar is dissolved.
• In another bowl, whip the cream until it just starts to thicken, then slowly add the sweetened fruit juice, whipping the cream as you do so.
• Whip until the cream is light and thickened and all the juice absorbed.
• Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken Serve decorated with segments or slices of fresh orange.