ORANGE-FOOL NAPOLEONS
No part of the orange goes to waste in this Moroccan-inspired dessert. We make a fragrant syrup with the zest and juice and swirl it through tangy Greek yogurt - that's the fool (our healthier version of the English dessert, made from strained cooked fruit folded into whipped cream). Then we dollop the filling between juicy orange rounds and garnish with crunchy pistachios.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut off about 1 inch from both ends of all 4 oranges; reserve the ends. Stand 1 orange cut-side down on a cutting board. Working from top to bottom, cut away the peel and pith. Cut the orange into 3 rounds, each about 3/4-inch-thick, transferring the rounds to a medium bowl as you work. Repeat with the remaining oranges. Refrigerate the slices until needed.
- Squeeze the juice from the reserved orange ends into a small saucepan. Add the orange zest, honey and any remaining juice from your cutting board, and bring to a boil over medium-high heat. Boil, swirling the pot occasionally, until syrupy, about 6 minutes. Toward the end, the surface will be covered with big brownish bubbles. You should have about 1/4 cup of syrup. Let cool to room temperature, about 25 minutes.
- Meanwhile, heat a small skillet over medium heat, add the pistachios and cook, tossing frequently until fragrant and toasted, about 4 minutes. Let cool, then chop.
- Whisk together the yogurt, half the syrup and the orange-blossom water in a medium bowl.
- In each of 4 shallow bowls, layer 3 orange slices with 1 tablespoon of the yogurt mixture, beginning with an orange slice and ending with yogurt. Drizzle the remaining orange syrup over the tops, sprinkle with pistachios and serve.
Nutrition Facts : Calories 170 calorie, Fat 3.5 grams, Sodium 20 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 8 grams, Sugar 24 grams
SLICED ORANGES IN SYRUP
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
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.
SIMPLE CANDIED ORANGE PEEL
It takes a day or two for the peel to dry, so plan ahead perfect Candied Orange Peels
Provided by Damon Lee Fowler
Categories Dessert Christmas Quick & Easy Orange Christmas Eve Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
- Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
- Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. DO AHEAD: Wrap and freeze up to 2 months.
ORANGES IN FRAGRANT SYRUP
Steps:
- 1. Using a vegetable peeler remove the zest from the oragnes. Cut away all traces of the bitter white pith. Cut the orange zest into thin, narrow strips. Separate the oranges into segments by carefully cutting between the membranes with a sharp knife. Put the segments into a bowl, cover and refrigerate. 2. Bring a saucepan three fourths full of wather to a boil, add the orange zest and boil for 3-5 minutes. Drain and refresh in cold water. Drain and set aside. 3. In a saucepan combine the sugar, the water, cinnamon stick and honey and bring to a boil over high heat. Cook briskly until a very thick syrup forms, about 230F on a candy thermometer. Remove from heat. 4. Remove and discard the cinnamon stick. Stir in the reserved orange zest and the orange flower water. Poor the syrup over the orange segments, re-cover and chill for about 4 hours. 5. To serve, transfer to individual plates. Sppon the syrup with the zest over the top.
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