Orange Slices In Lime Syrup Food

ORANGES IN LIME SYRUP

Oranges in Lime Syrup image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 6

Ingredients

1 1/2 cups water (or 1 cup water and 1/2 cup wine)
1/2 cup sugar
1 teaspoon fennel seeds or anise seeds
4 navel oranges
1 tablespoon freshly squeezed lime juice
1/2 teaspoon freshly grated lime zest

Steps:

In a medium saucepan, bring the water, sugar, and fennel seeds to a boil over high heat. Reduce heat to medium, and cook until liquid reduces to about 1/2 cup, about 25 minutes.
Using a sharp paring knife, peel the oranges, removing as much of the bitter white pith as possible. Slice oranges crosswise into rounds 1/4- to-1/2-inch-thick, and place in a large bowl.
Strain the syrup over the orange slices. Stir in lime juice, and zest. Cover with plastic wrap, and refrigerate until chilled, at least 30 minutes and up to overnight. Serve orange slices drizzled with syrup.

SLICED ORANGES IN SYRUP

Sliced Oranges in Syrup image

Make and share this Sliced Oranges in Syrup recipe from Food.com.

Provided by littlemafia

Categories Dessert

Time 25m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

1/2 cup water
1/3 cup sugar
3 seedless oranges

Steps:

Cut thin slivers of peel from 1 orange. Don't cut into white membrane.
Cover peel with boiling water; let stand 5 minutes. Drain.
Heat orange peel, water and sugar to boiling; simmer uncovered until slightly thickened, 10 to 15 minutes. Cool.
Cut oranges into slices.
Pour syrup over slices; cover and refrigerate.
Garnish with sprig of mint if desired.

ORANGE SLICES IN LIME SYRUP

Orange Slices in Lime Syrup image

Citrusy and sweet, orange slices in lime syrup is a simple dessert with a lot of flavor.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 35m

Number Of Ingredients 6

Ingredients

4 oranges
1/2 cup sugar
1/2 cup dry white wine, or water
1 1/2 teaspoons anise seeds, (optional)
1 teaspoon freshly squeezed lime juice
1/2 teaspoon grated lime zest

Steps:

Using a sharp paring knife, peel oranges following the curve of the fruit, and remove as much bitter white pith as possible. Slice oranges into 1/2-inch-thick rounds; place in a large bowl.
In a medium saucepan, bring 1 cup water, sugar, wine, and anise seeds, if using, to a boil over high heat. Reduce heat to medium, and cook until liquid reduces to 1/2 cup, about 25 minutes.
Strain the syrup; stir in lime juice and zest. Pour over oranges.
Cover with plastic wrap, and refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 170 g, Protein 1 g

CANDIED LIME SLICES

Candied Lime Slices image

Right after joining RZ, I tried & was not able to find a recipe for candied limes, but Chef Neta kindly helped me find this 1 at the Food Network website. Twice since then questions have come up about candied limes, so I thot I would post the recipe. I modified the prep slightly to make it easier & more clear. I use the slices mainly to garnish lime-based beverages, desserts or baked goods, but also cut in sml pieces to add color & flavor to trail mix or add as a sml item to add variety & color to gift baskets. There are prob many more uses that have not occurred to me. Time does not include the drying time.

Provided by twissis

Categories Lime

Time 25m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 4

Ingredients

2 large limes or 3 small limes
1 cup sugar
2 tablespoons sugar
1 cup water

Steps:

Slice limes into thin rounds, blanch in a pot of boiling water for 2 min & drain.
In the same pot, combine water & 1 cup sugar. Bring to a simmer & add lime slices. Simmer for 10-15 min, till white pith of limes looks translucent (May take longer if pith is esp thick or dense).
Drain & spread out on a cooling rack to dry for at least 1 hour.
Put 2 tbsp sugar in shallow bowl or saucer. When limes are dry, coat both sides of the lime slices by pressing them into the sugar (May need more sugar for good coverage).
Store in an airtight container & layer between parchment paper or plastic wrap till ready to use. I freeze these when I make a batch & then just take out what I need to use.

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