ORANGES WITH AMBER CARAMEL AND CANDIED ZEST
Steps:
- Slice the ends off the oranges, and discard. Working from the top to the bottom, slice the peel off in strips, to reveal the orange flesh. Cut the white pith from the back of the peel with a sharp knife, and discard. Slice the orange peel into fine julienne strips, put it in a saucepan, cover with cold water, and bring to a boil. Drain, and rinse under cold running water. Repeat this process three times. Blanching the orange peel like this removes much of the bitter taste.
- Cut out the sections from the oranges into a bowl, squeezing any juice out of the membrane before discarding. Set aside.
- Pour the sugar into a saute pan or large heavy saucepan. Melt the sugar and let it develop a deep amber color, without letting it burn. Pour over 1 cup water/250 ml water and any juice that has pooled around the orange slices. The caramel will seize up, so leave the pan on the heat until the water and juice dissolve into the caramel. Add the drained julienne of zests and boil until they turn translucent, become candy coated and a dark amber color, 5 to 10 minutes. The zests will be sweet and chewy with a faint hint of bitterness and intense orange flavor.
- Add about 4 spoonfuls of this caramel with candied orange zest to the fresh orange slices, and toss. Cover, and set aside in a cool place until serving.
- (Cool the remaining caramel and orange zest. If too thick, simply thin out with a bit of water to achieve a thick syrup. Store in a glass jar in the refrigerator; it will keep for at least 6 months.)
- Serve the oranges with their caramel and candied peel sprinkled with lightly toasted almond slivers and slightly sweetened whipped cream.
FRESH ORANGE SLICES WITH CANDIED ZEST AND PISTACHIOS
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 5
Steps:
- With a vegetable peeler remove zest from oranges in strips (about 2 by 1/2 by 1/4 inches) and in a small heavy saucepan simmer strips in water to cover 10 minutes.
- With a sharp knife cut a slice from top and bottom of each orange to expose flesh and arrange, a cut side down, on a cutting board. Cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices and arrange on 2 dessert plates.
- Drain zest in a sieve and return to pan. Simmer zest with sugar and 1/2 cup water over moderately low heat 10 minutes, or until zest is translucent and syrup is thickened. Add liqueur and simmer 1 minute.
- Arrange candied zest decoratively on and around orange slices and top with syrup. Sprinkle oranges with pistachios.
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