Sliced Oranges With Orange Flower Syrup And Candied Hazelnuts Food

SLICED ORANGES WITH ORANGE-FLOWER SYRUP AND CANDIED HAZELNUTS

Steps:

• Preheat oven to 350 degrees. Make orange-flower syrup: Stir together orange juice, rosemary, honey, and orange-flower water in a small saucepan. Bring to a boil over medium-high heat. Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes. Let syrup cool completely.
• Make candied hazelnuts: Place nutsin a small bowl. Whisk egg white in anothersmall bowl until foamy. Stir 2 to 3tablespoons whipped egg white into thenuts (enough to coat nuts). Add brownsugar and cinnamon; stir to coat nuts.Transfer hazelnuts to a rimmed bakingsheet. Bake until nuts are dry, 5 to 7 minutes. Let cool completely.
• Cut oranges into 1/4-inch-thick rounds. Divide among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts, dividing evenly. Garnish with rosemary sprigs, if desired.

SLICED ORANGES WITH CANDIED HAZELNUTS

Steps:

• Preheat oven to 350 degrees. Stir together orange juice, rosemary, honey, and orange-flower water in a small saucepan. Bring to a boil over medium-high heat. Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes. Let syrup cool completely.
• Place chopped nuts in a small bowl. Whisk egg white in another bowl until foamy. Stir 2 to 3 tablespoons whipped egg white into the nuts. Add brown sugar and cinnamon; stir to coat nuts. Transfer hazelnuts to a rimmed baking sheet, and spread in an even layer. Bake until dry, 5 to 7 minutes. Let cool completely.
• Slice oranges into 1/4-inch thick rounds. Divide evenly among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts. Garnish with rosemary sprigs.

CANDIED ORANGE SLICES

Steps:

• In a medium skillet, combine the water and sugar and bring to a boil. Add the orange slices and cook over moderate heat, turning them occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes.
• Reduce the heat to moderately low and simmer until the syrup is thick and the slices are tender but still intact, turning occasionally, about 10 minutes.
• Transfer the orange slices to a rack to cool. Reserve the syrup for another use.

FRESH ORANGE SLICES WITH HONEY AND CINNAMON

Steps:

• Using small sharp knife, cut off peel and white pith from oranges. Thinly slice oranges into rounds. Arrange orange slices in shallow bowl. Combine honey, cinnamon stick, and orange flower water in heavy small saucepan. Stir over low heat until mixture comes to simmer, about 2 minutes. Pour hot syrup over oranges. Cool. (Can be prepared 1 day ahead. Cover and chill.) Sprinkle almonds over oranges. Serve cold or at room temperature.
• A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.

SLICED ORANGES IN SYRUP

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.