Macerated Oranges With Dates And Pistachios Food

MACERATED ORANGES WITH DATES AND PISTACHIOS

Macerated Oranges with Dates and Pistachios image

Dates and pistachios are a nice complement to the slices of macerated oranges.

Provided by Martha Stewart

Yield Makes 4 servings

Number Of Ingredients 4

Ingredients

2 oranges
1/2 teaspoon orange blossom water
12 Medjool dates
2 cups salted pistachios, in the shell

Steps:

Section the oranges by slicing off peel and cutting away each section from the membrane. Place in a medium-size serving bowl. Add orange blossom water and toss to coat. Cover and refrigerate until ready to use.
Serve the dates and nuts on a platter alongside the bowl of chilled oranges.

MARINATED ORANGES

Marinated Oranges image

This flavorful fruit was actually the topping in a cake recipe. But I didn't want all the calories or fat from the cake-and the oranges are a good dessert all by themselves! The dash of vanilla extract brings out the fruit's sweetness. -Carol Poindexter, Norridge, Illinois

Provided by Taste of Home

Categories Desserts Lunch Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon grated orange zest
1 cup orange juice
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 tablespoon sugar
1 teaspoon vanilla extract
4 medium oranges, peeled and thinly sliced (about 3 cups)
Optional: Lime zest strips and vanilla yogurt

Steps:

Mix the first 6 ingredients, stirring until sugar is dissolved. Place oranges in a glass bowl; add juice mixture., Refrigerate, covered, until flavors are blended, 2-3 hours. If desired, top with lime zest strips and serve with yogurt.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

APRICOT, DATE, AND PISTACHIO HAROSETH

Apricot, Date, and Pistachio Haroseth image

Provided by Melissa Roberts

Categories Food Processor Side Passover Vegetarian Stuffing/Dressing Dried Fruit Date Pistachio Sherry Healthy Kosher Vegan Kosher for Passover Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free

Yield Makes about 3 cups

Number Of Ingredients 9

Ingredients

2/3 cup whole almonds with skin, toasted and cooled
2/3 cup unsalted shelled pistachios
1 cup dried apricots (preferably California/Pacific), coarsely chopped (5 ounces)
2/3 cup pitted dried dates, coarsely chopped
1/2 cup cream Sherry
1 (3- by 1/2-inch) strip orange zest, finely chopped (1 teaspoon)
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne

Steps:

Pulse nuts in a food processor until coarsely chopped. Add dried fruit and pulse until chopped. Add Sherry, zest, and spices and pulse until incorporated.

ORANGES IN MARSALA

Oranges in Marsala image

Categories Dessert Low Fat Quick & Easy Orange Marsala Vegan Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 3

Ingredients

4 1/2 navel oranges
1/2 cup sugar
1/2 cup sweet Marsala wine

Steps:

Squeeze enough juice from 1/2 orange to measure 2 tablespoons. Cut peel, including all white pith, from remaining 4 oranges with a sharp knife and discard, then cut oranges crosswise into 1/4-inch-thick slices.
Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add juice and wine carefully (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, about 5 minutes. Remove sauce from heat.
Arrange orange slices, overlapping, in 4 shallow bowls and spoon sauce over fruit. Let macerate at least 30 minutes before serving.

MACERATED FRUIT

Macerated Fruit image

Many holiday recipes call for dried fruits that have been steeped in alcohol. Make a batch in advance to have on hand, adapting the fruits and liquors to your taste.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 2

Ingredients

1 1/2 cups dried fruit (such as cranberries, cherries, golden raisins, and currants)
3/4 cup alcohol (such as brandy, aged rum, Marsala, or sherry)

Steps:

Stir together fruit and alcohol in a jar. Cover, and let stand for at least 2 hours.

SLICED ORANGES WITH DATES

SLICED ORANGES with DATES image

Moroccans love oranges and dates. Together they create an exciting dessert. A delightful fragrance of roses.

Provided by William Uncle Bill

Categories Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

4 large oranges, peeled,segmented or sliced
1/2 cup pitted dates, quartered
2 tablespoons slivered almonds, toasted
1 teaspoon rose water
1 sprig mint leaf (to garnish) (optional)

Steps:

Arrange orange segments or slices on a serving platter.
Arrange dates on top of oranges.
Sprinkle with toasted almonds.
Drizzle with rose water.
Cover and refrigerate for at least 3 hours.
Garnish with mint leaves before serving.
NOTE: Rose water is a distillation or rose petals and can be purchased in Middle Eastern grocery stores.
It has an intense flavor and fragrance of roses.
It has been used for hundreds of years in the Middle East.

SPICED ORANGES AND DATES

Spiced Oranges and Dates image

Fresh oranges and dates in a spiced syrup. Recipe modified from a Woolworths Fresh Magazine recipe. I love fresh dates and this makes for a great fresh fruit dessert. Great served with fresh Greek yogurt or custard. You can add some orange liquer to make this extra special (add with the water and sugar). To toast your almonds- add them to a dry pan and heat them until fragrant and toasted. keep turned or tossed as they will toast quickly. Vegan suitable if served without the custard or yogurt

Provided by Jubes

Categories Fruit

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sugar
3/4 cup water
4 oranges, peeled with the pith removed
orange peel- from one orange, cut into thin strips
4 whole cloves
4 slices fresh ginger
2 star anise
1 cinnamon stick, broken
8 fresh dates, pitted and halved
1/4 cup toasted sliced almonds

Steps:

Add the water and sugar to a saucespan. Stir over heat until the sugar has dissolved. Add the peel from one orange. cloves, ginger, star anise and cinnamon stick pieces. SImmer 10 minutes or until a syrup forms. Remove from the heat.
Slice the oranges into thick rounds. Remove the pits from the dates and cut the dates into halves. Add the oranges and dates to the sugar syrup. Set aside for 20 minutes.
Spoon the fruit onto one large platter to serve -- or into serving bowls. Sprinkle the toasted almonds over the top.
Serve with yogurt or custard.

Nutrition Facts : Calories 355.1, Fat 4.8, SaturatedFat 0.4, Sodium 1.6, Carbohydrate 79.9, Fiber 5.5, Sugar 73.2, Protein 3.6

YVONNE MAFFEI'S DATES WITH CREAM AND CHOPPED PISTACHIOS

Yvonne Maffei's Dates With Cream and Chopped Pistachios image

Dates and dairy are ancient staples of the Middle East. This recipe, from Yvonne Maffei, who writes the popular cooking and nutrition blog My Halal Kitchen, combines the two into a luxurious dessert, for Ramadan or other feasts, with very little effort from the cook.

Provided by Julia Moskin

Categories quick, snack, dessert

Time 20m

Yield 6 to 12 servings

Number Of Ingredients 5

Ingredients

12 large medjool dates
24 whole almonds (preferably blanched), walnuts or pecans
3 to 4 tablespoons crème fraîche
Freshly grated zest of 1 lemon or 1/2 orange (about 2 teaspoons)
1 tablespoon coarsely chopped pistachios

Steps:

Rinse and dry the dates. Make a clean cut along the side of each date to open, and remove the pit.
Stuff each date with 2 whole almonds and lightly pinch closed. (The recipe can be made up to this point up to 2 days in advance. Store in an airtight container.)
When ready to serve, arrange dates cut sides up on a plate or platter. Drizzle on the crème fraîche, making a dollop on each date. Sprinkle on the citrus zest, then the chopped pistachios. Serve immediately, as finger food or on plates with a small fork and knife.

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