Oranges in Caramel Syrup

"For World Tour II - Italy--desserts. I thought this sounded like a wonderful summer dessert served over vanilla ice cream. Recipe source: Bon Appetit (October 1982)"
 
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Ready In:
40mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • Remove colored part or orange and lemon peel with a vegetable peeler, cutting from top to bottom of fruit to get 1/2 x 3-inch strips. Slice lengthwise into julienne. Set lemons aside for another use.
  • Trim tops and bases of oranges and cut away any pith.
  • Set oranges on serving platter.
  • In a saucepan bring water to boil and then add peel and boil for 5 minutes. Drain in a colander and then transfer peels to a 3 quart saucepan.
  • Add sugar and 1 cup of wine to the peels.
  • Cook over medium low heat until sugar dissolves, swirling pan occasionally.
  • Increase heat to high and boil until syrup becomes caramel colored. Remove from heat.
  • Stir in liqueur and remaining wine (2 1/2 tablespoons).
  • Pour syrup over oranges and mound peels on top of oranges, arranging remaining peels in syrup around fruit.

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Reviews

  1. This didn't go over very well among any of my guest tasters. It wasn't a hard recipe to fix though.
     
  2. This recipe is actually a whole lot simpler than it reads, and I strongly urge people try it as it is stunning to look at, delicious, and so much better for you than fat and calorie-laden desserts. The combo of fresh oranges and caramel is a winner.
     
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RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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