Oranges And Pineapple With Orange Flower Water And Recipes

DEBORAH'S ORANGE PINEAPPLE MARMALADE

Steps:

• Thinly slice oranges in a mandolin or salad slicer (if there are big chunks, slice them thinly with a knife), also do this with the lemon, removing any seeds. Put slices in a big pot and add pineapple and water. Bring to a boil. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
• While the fruit is cooking, prepare your jars and lids, sterilizing all tools. Place a plate in the freezer, you will test a drop of jam on it later.
• Add the sugar and stir frequently until it reaches 222-223 degrees, or about 40-45 minutes. It should be thick and a darker color. Take out plate from freezer and put a small spoonful of jam on it, let sit for 30 seconds. Tilt the plate and if it's runny, it's not set and needs to be boiled longer. If it barely moves and is a thick gel, the jam is ready to be canned.
• Put hot jam into hot, sterilized jars. Put on lids and rings, put in a boiling bath for 10-15 minutes. Sit on rack or thick towel to cool and make sure all the tops are firmly sealed down, with no bump in the middle. Enjoy!

AMAZING PUNCH! ORANGE-PINEAPPLE - GREAT!

Steps:

• Combine first four ingredients, adding water according to directions on concentrate cans.
• Add sugar, if desired.
• Mix well.
• If serving in a punch bowl, add ice& garnish with slices of lemon and lime.

ORANGE-PINEAPPLE DELIGHT

Steps:

• Drain pineapple well, reserving juice.
• Place pineapple juice in a 2-cup measuring cup and add enough cold orange juice to make 1 1/2 cups liquid.
• Place orange jello in a large bowl and add boiling water; stir at least 2 minutes or until jello is completely dissolved.
• Stir pineapple/orange juice into jello.
• Reserve one cup of the jello mixture; leave this at room temperature.
• Stir half of the crushed pineapple into jello mixture in bowl; pour into a 6 cup mold that you've sprayed with nonstick cooking spray (like Pam).
• Refrigerate mold about two hours, or until set but not firm-- mixture should stick to your finger when touched, and should mound.
• Place cream cheese into mixing bowl and stir in reserved gelatin (what you've been keeping at room temp); whisk well until smooth.
• Stir in remaining crushed pineapple; spoon this mixture over gelatin layer in mold.
• Refrigerate for 4 hours or until firm; unmold and serve.

ORANGE-PINEAPPLE JAM

Steps:

• Peel the oranges.
• Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain and rinse til cool and chop the peel.
• Remove any extra thick, white pith from the peeled oranges. No need to remove it all. Cut the oranges in half, then quarters.
• Slice out the white, center membrane strip and discard.
• Puree the peeled oranges in a food processor.
• Into a heavy saucepan, measure 2-cups orange puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple, and the water or wine.
• Gradually stir in the dry pectin.
• Bring to a boil, add butter, and boil for one minute.
• Add the sugar. Bring back to a boil and boil hard for one minute.
• Ladle into seven, half-pint jelly jars, seal and process.

PINEAPPLE ORANGE TRIFLE

Steps:

• Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut.