Oranges with Caramel Syrup
A simple caramelized sugar syrup can elevate fresh oranges to a memorable finale for almost any meal. This variation on a classic Neapolitan dessert, the orange liqueur adds an extra dimension to this dessert, although it will still be delicious without it. This recipe can be easily doubled or quadrupled as the oranges will intensify in flavor over a week or two in the refrigerator. Experiment by adding spices such as a cinnamon stick, nutmeg or a few black peppercorns to the syrup, or perhaps add an herb such as a sprig of fresh rosemary.
  • 4 navel oranges
  • 1 tablespoon Grand Marnier, or other orange liqueur
  • 1/3 cup sugar
  • 1/2 cup water

1. Peel oranges. Cut crosswise into rounds, remove any seeds and cut rounds in half. Arrange oranges in a deep platter. Drizzle with Grand Marnier. Cover and set aside.

2. In small heavy saucepan, combine sugar and 1/4 cup of water. Stir over medium-high heat until sugar dissolves. Bring to a boil and boil without stirring 6 to 8 minutes, until bubbles get larger and syrup is golden around edges.

3. Shake pan gently to blend colors and continue cooking syrup until it is the color of weak iced tea. Immediately remove from heat and let cool 6 minutes.

4. Return pan to medium heat and stir in remaining 1/4 cup water until blended and liquidy. Remove from heat. Gently pour syrup over oranges. Cover and refrigerate until chilled.

Nutritional Information
Per serving: 139 calories, 0.1g total fat, 0g saturated fat, 0g monounsaturated fat, 0g polyunsaturated fat, 3.4g dietary fiber, 1g protein, 34g carbohydrate, 0mg cholesterol, 2mg sodium.
Good source of: vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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