Caramel Oranges
Caramel Oranges
4 large oranges
1 1/4 cups sugar
1/2 cups water
1/4 cup extra water
2 tbsps brandy or orange liqueur
1. Use a swivel vegetable peeler to peel thin strips from two of the oranges. Take off any white pith and cut the strips into very thin julienne strips with a sharp knife.
2. Place the julienne strips in a small saucepan, cover with water and bring to the boil.
3. Peel all the oranges with a serrated-edged knife. Cut the ends off first and then take the peel and pith off in very thin strips using a sawing motion. Cut the oranges horizontally into slices about Va inch thick. Drain the orange peel strips and leave to dry. Combine sugar and water in a heavy- based pan. Reserve Va cup water for later use. Place the mixture over medium heat until the sugar has dissolved. Add the drained orange peel strips to the pan.
4. Boil the syrup gently, uncovered, for about 10 minutes or until the orange strips are glazed. Remove the strips from the pan and place on a lightly oiled plate.
5. Return the pan to high heat and allow the syrup to boil, uncovered, until it turns a pale golden brown. Remove from the heat immediately and quickly add the extra water. Return to gentle heat and cook for a few minutes to dissolve hardened sugar. Remove the pan from the heat and allow to cool completely. Stir in the brandy.
6. Arrange the orange slices in a serving dish and pour over the cooled syrup. Pile the glazed orange strips on top and refrigerate for several hours, or overnight, before serving.
4 large oranges
1 1/4 cups sugar
1/2 cups water
1/4 cup extra water
2 tbsps brandy or orange liqueur
1. Use a swivel vegetable peeler to peel thin strips from two of the oranges. Take off any white pith and cut the strips into very thin julienne strips with a sharp knife.
2. Place the julienne strips in a small saucepan, cover with water and bring to the boil.
3. Peel all the oranges with a serrated-edged knife. Cut the ends off first and then take the peel and pith off in very thin strips using a sawing motion. Cut the oranges horizontally into slices about Va inch thick. Drain the orange peel strips and leave to dry. Combine sugar and water in a heavy- based pan. Reserve Va cup water for later use. Place the mixture over medium heat until the sugar has dissolved. Add the drained orange peel strips to the pan.
4. Boil the syrup gently, uncovered, for about 10 minutes or until the orange strips are glazed. Remove the strips from the pan and place on a lightly oiled plate.
5. Return the pan to high heat and allow the syrup to boil, uncovered, until it turns a pale golden brown. Remove from the heat immediately and quickly add the extra water. Return to gentle heat and cook for a few minutes to dissolve hardened sugar. Remove the pan from the heat and allow to cool completely. Stir in the brandy.
6. Arrange the orange slices in a serving dish and pour over the cooled syrup. Pile the glazed orange strips on top and refrigerate for several hours, or overnight, before serving.
Caramel Oranges
Reviewed by Unknown
on
05:43
Rating:
Reviewed by Unknown
on
05:43
Rating:
