FRESH FRUIT SALAD WITH ORANGE LIQUEUR/ GRAND MARNIER
The best part about this salad is the taste it's got and just to think that your having a bowl of fresh fruits after a meal that too with some orange juice...it's worth a try:)
Provided by Charishma_Ramchanda
Categories Melons
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the fruit in a large bowl.
- Add orange liqueur/ orange juice/Grand Marnier and toss.
- Chill before serving.
Nutrition Facts : Calories 293.5, Fat 1.7, SaturatedFat 0.2, Sodium 35.9, Carbohydrate 72.5, Fiber 16, Sugar 53.6, Protein 5.3
ORANGE LIQUEUR FRUIT DIP
I've made and loved Ninna's Recipe #87435 for a long time, but last night made this which is loosely based on it. We all really enjoyed it.
Provided by JustJanS
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Place all ingredients in a bowl, whip with electric beaters until the mixture thickens (this can take up to 10 minutes.
- Serve with a platter of fresh fruit chunks.
Nutrition Facts : Calories 472.2, Fat 35.2, SaturatedFat 21.9, Cholesterol 73.9, Sodium 100, Carbohydrate 36.1, Fiber 0.2, Sugar 28.1, Protein 5.4
ORANGE LIQUEUR PEARS
Make and share this Orange Liqueur Pears recipe from Food.com.
Provided by JustJanS
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel the pears but leave the stem intact.
- Trim the base so they stand upright.
- I take a teaspoon and take out some of the core too, as it allows the syrup to get right up inside.
- In a saucepan combine the juice, water, sugar, rind and wine.
- Stir over a low heat until the sugar has dissolved then add the pears and simmer for 20 minutes or until the pears are tender.
- Baste with the syrup from time to time.
- Remove the pears and increase the heat under the pan.
- Reduce until the syrup has reached a more sticky saucy consistency.
- Pour this syrup over the pears and allow them to cool then add the orange liqueur.
- When cold remove the orange rind and serve with a little of the syrup spooned over.
Nutrition Facts : Calories 236.9, Fat 0.4, Sodium 5.5, Carbohydrate 55.8, Fiber 7.3, Sugar 40.9, Protein 1.4
ORANGE LIQUEUR RASPBERRIES
Steps:
- Pour the raspberries in a bowl and add the sugar and orange flavored liqueur. Stir lightly. Gently mash half the raspberries with a fork. Cover the bowl with plastic wrap and allow to sit for about 1 hour until softened and juicy.
- To serve, fill the bottom half of a stem glass with the raspberries and spoon a dollop of creme fraiche on top, and place a Cinnamon Elephant Ears cookie on top of the creme fraiche.
- Preheat the oven to 450 degrees.
- Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
- Combine 12 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 38-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
- Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
PEARS PANOS
Bosc Pears make their own light syrup right on the stove top. Add a touch of vanilla and orange liqueur, and you have an autumn dessert that won't weigh you down.
Provided by steve
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur
Time 1h15m
Yield 8
Number Of Ingredients 4
Steps:
- Peel the pears. You can halve and core them, or leave them whole: just carefully core the blossom end of each pear and remove the seeds.
- Place the pears into a large saucepan. Fill with enough water to cover the pears by 1 inch. Stir in the sugar and bring to a boil. Reduce heat and simmer uncovered until the liquid has reduced into a light syrup; this may take up to 1 hour. Remove from the heat and stir in the vanilla. Cool until just warm, then stir in the liqueur and serve.
Nutrition Facts : Calories 123 calories, Carbohydrate 28.6 g, Fat 0.1 g, Fiber 2.6 g, Protein 0.3 g, Sodium 1.3 mg, Sugar 23.6 g
POACHED PEARS WITH CREME ANGLAISE
Beautiful desert for romance or holidays. Prepare the creme anglaise at least 2 hours or up to 2 days in advance. Prep time includes minimum chill time.
Provided by Karen From Colorado
Categories Dessert
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- To make the creme anglaise, rinse the inside of a non aluminum saucepan with water and shake out the excess.
- Pour in the milk and place over medium-low heat until bubbles form around the edges of the pan, about 5 minutes.
- In a small bowl, combine the whole eggs, egg yolk, and sugar; whisk just until blended.
- Gradually whisk in half of the hot milk, then pour the egg mixture back into the pan.
- Reduce heat to low and cook, stirring constantly, until thick enough to coat the back of a spoon, leaving a clear trail when your finger is drawn through it, 6 to 8 minutes.
- Stir in the vanilla.
- Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool.
- Refrigerate for at least 2 hours or for up to 2 days.
- Julienne the zest from the lemon and set aside (reserve the lemon for the juice).
- With an apple corer or a small, sharp knife, carefully core each pear from the bottom.
- Trim the bottoms so they stand upright.
- Leaving the stems intact, peel the pears.
- In a large non aluminum stockpot, combine the pomegranate juice, brown sugar, lemon zest, juice from the reserved lemon and cinnamon stick.
- Bring to boil over high heat, then reduce heat to simmer.
- Place pears on their sides in the liquid and cook, uncovered, for 10 to 15 minutes.
- In the meantime, seed the pomegranates by cutting them in half (careful, the juice can stain).
- Fill a large bowl with cool water.
- Holding the cut fruit under the water, peel back the skin and membrane to release the seeds, allowing them to sink to the bottom of the bowl.
- Discard peels and membrane; drain and reserve the seeds.
- Carefully turn the pears over and cook until a small knife can be inserted easily into the bottom of the pear, 10 or 15 minutes longer.
- Once the pears are done, remove them from the cooking liquid and stand upright on individual serving plates.
- Remove and discard the cinnamon stick.
- Pour about 2 cups of the poaching liquid into a small saucepan; simmer over medium-low heat until reduced by half, about 10 minutes.
- Mix orange liqueur and cornstarch together in a small bowl.
- Gradually whisk the orange liqueur mixture into the reduced poaching liquid; reduce heat to low and simmer, stirring until the sauce thickens to a glaze, about 10 minutes.
- Pour a little of the glaze over each pear, then spread some of the creme anglaise around the bottoms of each one.
- Sprinkle with pomegranate seeds and garnish with a mint sprig.
- Serve the remaining glaze alongside.
CAMPARI-POACHED PEARS WITH RASPBERRY SAUCE
Categories Fruit Dessert Poach Valentine's Day Currant Raspberry Orange Pear Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Combine 2 cups cranberry-raspberry juice drink, 1 1/4 cups sugar, 1/2 cup Campari and orange peel strips in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Cover and reduce heat to very low, keeping poaching liquid hot.
- Peel pears, leaving stems attached. Rub pears all over with cut lemon halves. Using melon baller, remove cores through wide end of pears, then cut thin slice off wide ends so that pears can stand upright. Add pears to poaching liquid. Simmer uncovered over medium-low heat until pears are tender, turning occasionally, about 20 minutes. Cool pears in poaching liquid. Refrigerate until cold, at least 6 hours.
- Puree raspberries with their syrup, 2 tablespoons orange liqueur and currant jelly in blender. Strain raspberry sauce through fine sieve. Chill until cold, about 1 hour. (Pears and raspberry sauce can be prepared 1 day ahead. Cover separately and keep refrigerated.)
- Whisk mascarpone, 2 tablespoons powdered sugar and remaining 2 tablespoons orange liqueur in bowl to blend.
- Spoon some raspberry sauce onto plates. Stand pears upright in center of sauce. Spoon dollops of mascarpone mixture alongside. Garnish with mint leaves and serve.
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