Spiced Oranges With Caramel Sauce Recipes

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SPICED CARAMEL ORANGES



Spiced Caramel Oranges image

Categories     Rum     Dessert     Low Sodium     Orange     Winter     Vegan     Cinnamon     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 as part of a buffet

Number Of Ingredients 6

1/2 cup sugar
1 cup water
two 3-inch cinnamon sticks
3/4 teaspoon whole allspice berries
3 tablespoons dark rum
6 navel oranges, the peel and the pith cut away with a serrated knife and the sections cut free from the membranes

Steps:

  • In a heavy saucepan melt the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Remove the pan from the heat, pour the water carefully down the side of the pan, and add the cinnamon and the allspice. Return the pan to the heat and simmer the syrup until the caramel is dissolved. Remove the pan from the heat, add the rum carefully, and simmer the syrup for 5 minutes. Arrange the orange slices in a large bowl, pour the syrup over them, and let the oranges macerate, covered and chilled, for at least 2 hours or overnight. Serve the oranges at room temperature.

CARAMELIZED ORANGES



Caramelized Oranges image

Categories     Citrus     Fruit     Dessert     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Orange     Winter     Healthy     Vegan     Party     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 4

9 medium navel oranges
1/2 cup sugar
1/2 cup water
1 tablespoon unsalted butter

Steps:

  • Squeeze enough juice from 3 oranges to measure 1 cup.
  • Bring sugar and water to a boil in a 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil syrup, without stirring but washing down any sugar crystals with a pastry brush dipped in cold water, until syrup around edges begins to turn golden brown, about 10 minutes. Tilt pan and carefully add orange juice (caramel will harden and vigorously steam). Simmer, stirring, until caramel is completely dissolved, about 2 minutes.
  • Cut peel, including all white pith, from remaining 6 oranges with a sharp paring knife and cut each orange crosswise into thirds.
  • Heat one third of butter (1 teaspoon) in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 6 orange slices until golden, 2 to 3 minutes on each side. Transfer to a plate. Sauté remaining orange slices in butter in same manner, wiping out skillet between batches if necessary. Return all orange slices to skillet along with caramel sauce and cook over moderate heat until heated through, about 1 minute.

ORANGES WITH BALSAMIC-AND-ANISE CARAMEL



Oranges with Balsamic-and-Anise Caramel image

Time 25m

Yield Makes 4 (dessert) servings

Number Of Ingredients 5

2/3 cup sugar
1/4 cup water
1/2 teaspoon anise seeds
1/3 cup balsamic vinegar
4 navel oranges

Steps:

  • Bring sugar, water, and anise seeds to a boil in a 1- to 1 1/2-quart heavy nonreactive saucepan, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water and stirring until sugar is dissolved. Boil syrup, without stirring, gently swirling pan, until mixture is a golden caramel. Reduce heat to low and carefully stir in vinegar (mixture will steam vigorously and caramel will harden). Stir until caramel is dissolved, about 1 minute.
  • Cut peel, including all white pith, from oranges with a sharp knife, then slice oranges crosswise. Serve orange slices drizzled with warm sauce.

OVEN-ROASTED FRUIT WITH CARAMEL SAUCE



Oven-Roasted Fruit with Caramel Sauce image

Provided by Food Network

Categories     dessert

Time 1h27m

Yield 6 servings

Number Of Ingredients 18

1 1/2 pounds mixed dried fruit (peaches, pears, prunes, apples, figs, and/or apricots)
1/2 cup raisins
2 cups dry white wine
1 teaspoon minced fresh ginger
10 cloves
4 star anise
1 cinnamon stick
1 cup walnut halves, hazelnuts, or pine nuts
3 tablespoons unsalted butter, melted
Caramel sauce, recipe follows
1 cup packed light brown sugar
3/4 cup granulated sugar
1 cup cold water
1/4 cup corn syrup
1 tablespoon fresh lemon juice
1 tablespoon pure vanilla extract
1 3/4 cups heavy cream
2 tablespoons unsalted butter

Steps:

  • Place the dried fruit and raisins in a heatproof bowl and cover with boiling water. Allow to stand for 30 minutes, or until the fruit has plumped. Drain off all the soaking liquid, reserving 1 cup.
  • Place the fruit and the reserved soaking liquid in a large saucepan. Add the wine, ginger, cloves, star anise, and cinnamon stick, place over medium heat, and bring to a boil. Immediately lower the heat to a low simmer, cover, and simmer for about 15 minutes, or until the fruit is quite soft. Remove from the heat and drain well, discarding the spices.
  • Meanwhile, preheat the oven to 450 degrees F.
  • Lightly butter a baking sheet. Spread the poached fruit and the nuts out on the baking sheet, leaving space between the fruit. Brush the tops with the melted butter. Roast for 10 minutes, or until the fruit is just beginning to color. Serve in individual bowls, drizzled with caramel sauce.
  • Combine the brown and granulated sugars with 1 cup cold water in a heavy medium saucepan over medium heat and bring to a boil. Boil for 12 minutes, or until the syrup is a rich caramel color, brushing down the sides of the pan with a wet pastry brush from time to time to dissolve any sugar crystals that form.
  • Taking care as the syrup may bubble over, whisk in the corn syrup, lemon juice, and vanilla and bring to a simmer. Carefully whisk in the cream, bring to a boil, and boil gently for 10 minutes, or until the sauce is thick. Whisk in the butter and serve hot.

BURNT ORANGE CARAMEL SAUCE



Burnt Orange Caramel Sauce image

Make and share this Burnt Orange Caramel Sauce recipe from Food.com.

Provided by Elly in Canada

Categories     Sauces

Time 30m

Yield 1 cup

Number Of Ingredients 6

2 oranges
1 cup sugar
3 -5 drops lemon juice
1/2 cup water
1 tablespoon unsalted butter
1/4 cup whipping cream

Steps:

  • Have everything you need for the sauce at hand; it comes together so quickly it's best to give it your full attention.
  • Remove the zest from the oranges in long thin strips with a zester (do not use rasp or peeler).
  • Juice the oranges and set aside.
  • Combine the zest, sugar, lemon juice and water in a small saucepan (The lemon juice helps avoid crystallization) Heat to boiling over medium heat.
  • As the water and sugar melt, they will foam in large frothy bubbles.
  • Never stir the caramel, but rotate the pan so the liquid moves the sugar around for even melting.
  • Watch the liquid turn from clear to gold; from this point it will quickly turn to amber and burn.
  • Remove the pan from the heat as soon as it appears dark gold.
  • Place a mesh strainer over the pot (this prevents spattering) and add the orange juice.
  • Add the butter to the pot and return to the heat.
  • Add the whipping cream and stir until any remaining lumps dissolve.
  • Strain to remove the zest.
  • Store in the refrigerator and warm like a baby bottle- in the microwave or in a simmering pan of water.

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