Ice Cream Stuffed Oranges With Caramel Sauce Recipes

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.

MUMBLE'S ICE CREAM FILLED ORANGES

Steps:

• Cut off top of the oranges and scoop out pulp with a melon baler or serrated spoon down to the pith, or white membrane, inside orange.
• Reserve 3 tablespoons of juice.
• Cut off a thin slice from bottom of each orange so they will stand without rolling, being careful not to puncture bottom of the oranges.
• Soften ice cream in refrigerator for about 10 minutes. Stir in orange juice and mix well. Place ice cream mixture and empty orange shells in freezer overnight.
• In a small bowl, combine topping and honey. With an ice cream scoop, fill orange shells with ice cream mixture. Drizzle 1 tablespoon topping mixture over each orange.
• Serve immediately.

SPICED ORANGES WITH CARAMEL SAUCE

Steps:

• In a 4 cup glass measuring cup combine the brown sugar, heavy cream and light corn syrup. Set aside in microwave until later.
• To cut oranges into supremes: remove rind and pith. Over a bowl to catch the juices, cut in between skins to release supremes. Squeeze juice from skins over supremes and toss with a bit of cardamom to taste. Set supremes in 4 dessert bowls.
• When ready to eat microwave brown sugar mixture, uncovered at full power for 2 minutes. Whisk to blend, and cook 1 minute more until a bit thickened. Remove from heat and stir in butter. Immediately pour over oranges and garnish with pistachios. Sauce will thicken as it cools. Leftovers can be kept in the fridge for a week. To soften, microwave 30 seconds to a minute, uncovered.