MOROCCAN SLICED ORANGES WITH CINNAMON
Sliced oranges with cinnamon, sugar and orange flower water are a refreshing, classic Moroccan dessert that's almost no effort to prepare.
Provided by Christine Benlafquih
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Peel the oranges and remove the pith.
- Slice the oranges into rings, about 1/4 inch thick. If desired, cover and chill the oranges.
- Arrange the orange slices on individual plates or a serving platter - make a pattern if you like - and drizzle with the orange flower water.
- Generously sprinkle the slices with sugar and cinnamon and serve immediately.
Nutrition Facts : Calories 390 kcal, Carbohydrate 100 g, Cholesterol 0 mg, Fiber 16 g, Protein 7 g, SaturatedFat 0 g, Sodium 8 mg, Sugar 68 g, Fat 1 g, ServingSize 1-2 oranges (serves about 2), UnsaturatedFat 0 g
MOROCCAN SPICE BLEND
For years, we've enjoyed dishes flavored with this version of ras el hanout, a Moroccan spice blend we use on everything from lamb stew to scrambled eggs. -Carol Ward, Deming, New Mexico
Provided by Taste of Home
Time 5m
Yield 1/4 cup.
Number Of Ingredients 10
Steps:
- Combine all ingredients; store in an airtight container.
Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MOROCCAN SPICED ORANGES
Make and share this Moroccan Spiced Oranges recipe from Food.com.
Provided by Charmie777
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 6 ingredients in a medium bowl, tossing to combine.
- Cover and chill 20 minutes.
- Garnish with cinnamon if desired.
- Serve over ice cream for dessert.
SPICED PEARS WITH ORANGES AND CARAMEL SAUCE
Provided by Bahija
Categories Dessert High Fiber Pear Spice Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Using melon baller and starting from bottom, core each pear. Cut thin slice off bottom of each pear to make level.
- Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove pan from heat; whisk in butter, then 2 tablespoons water.
- Stand pears in caramel sauce in saucepan. Sprinkle cinnamon over. Cover and cook over low heat 10 minutes. Uncover; sprinkle with ras-el-hanout. Cover and continue to cook until pears are tender, occasionally spooning caramel sauce over pears and shaking pan so pears don't stick, about 15 minutes. Arrange orange slices around pears; spoon caramel sauce over. Cover and simmer until orange slices soften, about 5 minutes.
- Place orange slices on plates. Stand pears atop orange slices. Spoon caramel sauce over and sprinkle with almonds. Serve warm or at room temperature.
- *A Moroccan spice blend available at some specialty foods stores and Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).
SPICY ORANGE SALAD, MOROCCAN STYLE
This recipe was developed in 1980 and appeared in an article in The Times by Craig Claiborne. It was reprinted recently. Olives and oranges, the article said, are one of those miracle combinations before which one should should bow in gratitude. :) Kalamata olives would be great for this.
Provided by Kumquat the Cats fr
Categories Oranges
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
- Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.
Nutrition Facts : Calories 117, Fat 5.1, SaturatedFat 0.7, Sodium 118.4, Carbohydrate 17.9, Fiber 4.1, Sugar 13, Protein 1.7
SPICY ORANGE SALAD, MOROCCAN STYLE
Provided by Amanda Hesser
Categories easy, quick, weekday, salads and dressings
Time 10m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
- Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 9 grams
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