Glaceed Orange Slices Recipes

CANDIED ORANGE SLICES

Steps:

• Fill a large bowl with ice water and set aside.
• Bring a medium saucepan of water to a boil and add orange slices.
• Boil 1 minute then place in the bowl of ice water until cooled. Drain.
• In a large skillet over medium heat, bring 2 cups sugar, 2 cups water and 2 tablespoons orange juice just to a boil, and heat until sugar dissolves (stir occasionally).
• Turn heat to medium-low and place orange slices in the sugar-water in a single layer.
• Simmer (do not boil) the orange slices 45-60 minutes or until rinds are slightly translucent, turning every 15 minutes.
• Place orange slices on a cooling rack and allow to cool completely, (1 hour or overnight).
• If desired, sprinkle extra sugar over candied orange slices if you prefer the slices less sticky.
• Use immediately or keep orange slices refrigerated in an airtight container until ready to use.
• The orange slices can be kept up to 1 month and used as a garnish for many desserts.
• Reserve orange syrup, in the fridge, for another use being sure to discard after 2 weeks.
• Enjoy!

GLACEED ORANGE SLICES

Steps:

• Leaving peel on, cut oranges into 1/4-inch rounds, then cut each round into a half-moon.
• Bring sugar and 2 cups water to a boil in a large pot, stirring occasionally, until sugar dissolves. Wash down sides of pot with a wet pastry brush to prevent sugar crystals from forming. Add orange slices to boiling syrup; reduce heat. Cover with parchment, and gently simmer until orange slices are soft and glazed, about 1 hour and 45 minutes.
• Using a slotted spoon, transfer peel to a wire rack set on a rimmed baking sheet. Let dry until just slightly tacky, about 5 hours. Store in an airtight container for 2 days.

CHOCOLATE FONDUE WITH CLEMENTINES, CANDIED GRAPEFRUIT PEEL, AND GLACEED ORANGE SLICES

Steps:

• Bring cream and butter to a simmer in a small saucepan. Pour over chocolate in a bowl.
• Let chocolate mixture stand for 3 minutes, then whisk until smooth. Whisk in liqueur. Serve immediately with clementines and candied citrus.

GLAZED ORANGES

Steps:

• Using a vegetable peeler, peel strips thinly from 2 oranges; remove any white pith from strips with the point of a sharp knife; cut strips into thin julienne strips.
• With sharp knife, peel oranges removing all white pith; cut oranges horizontally into 4 slices for easy serving; reshape oranges and hold together with small wooden skewers.
• Place orange strips in small pan, cover with water, bring to boil, boil uncovered 10 minutes, drain; combine sugar and water in pan, stir over medium heat until sugar has dissolved; add orange strips to this mixture.
• Boil the syrup gently, uncovered, approximately 10 minutes or until orange strips are transparent and glazed; remove strips immediately from pan, place on lightly oiled plate.
• Return pan to heat, boil syrup uncovered further 5 minutes or until syrup turns pale golden brown; remove from heat immediately, quickly add extra water, stir for a few minutes to dissolve toffee.
• Return to heat and stir for a few minutes extra to dissolve any remaining toffee in bottom of pan; remove from heat, allow to cool a few minutes then stir in Grand Marnier and lemon juice; allow syrup to cool 5 minutes.
• Pour cooled syrup over oranges, add glazed orange strips, cover with plastic food wrap, refrigerate several hours or overnight; remove wooden skewers from oranges just before serving; serve orange topped with the orange strips and with some of liqueur syrup.
• Serve with whipped cream separately.