Sliced Oranges With Orange Flower Syrup And Candied Hazelnuts Recipes

SLICED ORANGES WITH ORANGE-FLOWER SYRUP AND CANDIED HAZELNUTS

Steps:

• Preheat oven to 350 degrees. Make orange-flower syrup: Stir together orange juice, rosemary, honey, and orange-flower water in a small saucepan. Bring to a boil over medium-high heat. Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes. Let syrup cool completely.
• Make candied hazelnuts: Place nutsin a small bowl. Whisk egg white in anothersmall bowl until foamy. Stir 2 to 3tablespoons whipped egg white into thenuts (enough to coat nuts). Add brownsugar and cinnamon; stir to coat nuts.Transfer hazelnuts to a rimmed bakingsheet. Bake until nuts are dry, 5 to 7 minutes. Let cool completely.
• Cut oranges into 1/4-inch-thick rounds. Divide among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts, dividing evenly. Garnish with rosemary sprigs, if desired.

SLICED ORANGES WITH CANDIED HAZELNUTS

Steps:

• Preheat oven to 350 degrees. Stir together orange juice, rosemary, honey, and orange-flower water in a small saucepan. Bring to a boil over medium-high heat. Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes. Let syrup cool completely.
• Place chopped nuts in a small bowl. Whisk egg white in another bowl until foamy. Stir 2 to 3 tablespoons whipped egg white into the nuts. Add brown sugar and cinnamon; stir to coat nuts. Transfer hazelnuts to a rimmed baking sheet, and spread in an even layer. Bake until dry, 5 to 7 minutes. Let cool completely.
• Slice oranges into 1/4-inch thick rounds. Divide evenly among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts. Garnish with rosemary sprigs.

CANDIED MAPLE ORANGE SLICES

Steps:

• Combine 1/3 of the sugar and water in a large skillet over medium-high heat; bring to a boil. Add orange slices. Sprinkle some sugar over the exposed side; cook until sugar dissolves into the orange slices, 2 to 3 minutes. Flip and repeat on the second side. Drain water.
• Flip orange slices and cover with some more sugar; drizzle some maple syrup on top. Cook until sugar dissolves, 1 to 2 minutes. Flip and repeat on the second side. Repeat until orange slices appear candied, scraping any melted sugar off the bottom of the skillet and onto the slices. Transfer to a plate and let cool, about 10 minutes.

SLICED ORANGES IN SYRUP

Steps:

• Cut thin slivers of peel from 1 orange. Don't cut into white membrane.
• Cover peel with boiling water; let stand 5 minutes. Drain.
• Heat orange peel, water and sugar to boiling; simmer uncovered until slightly thickened, 10 to 15 minutes. Cool.
• Cut oranges into slices.
• Pour syrup over slices; cover and refrigerate.
• Garnish with sprig of mint if desired.

CANDIED BLOOD ORANGE SLICES

Steps:

• Slice the blood oranges in 3-4mm slices (any thinner and they will break apart as they simmer).
• Add the sugar and 500g water to a medium saucepan and bring to the boil over high heat. Boil until the sugar is completely dissolved and the mixture has thickened slightly, about 5 minutes. Reduce the heat to a gentle simmer and slide in the blood orange slices - keep the syrup on a very gentle simmer, otherwise the bubbles can break up the slices.
• Simmer for 30-45 minutes, until the slices look translucent. Carefully remove with a slotted spoon, drain and transfer to a piece of baking paper. Leave to cool and set for a few hours, then transfer to a cooling rack and dry out for 24 hours.
• Do not throw away the leftover syrup! It tastes absolutely amazing and can be used to make this delightful Blood orange fizz cocktail or some more wholesome Blood orangeade. Strain into a heatproof container and store in the fridge.