Sliced Oranges With Pomegranate Caramelized Walnuts Food

SLICED ORANGES WITH POMEGRANATE CARAMELIZED WALNUTS

Steps:

• Trim ends from oranges, and discard. Thinly slice the oranges crosswise. Discard seeds. Lay 5 slices of orange on each of 4 plates, and set aside.
• Place walnuts in 10-inch nonstick pan over medium-high heat. After about 2 1/2 minutes, they will begin to make popping sounds. Continue to cook, stirring and turning the nuts, until they are crisp and the edges are brown, about 2 1/2 more minutes.
• Sprinkle sugar evenly over nuts. Let sugar sit until it begins to melt, and then start to stir. Continue to cook, stirring, until sugar completely melts, turns a dark golden caramel color and coats the nuts, about 3 1/2 minutes.
• Stir in the pomegranate juice. Cook, stirring vigorously, for 30 seconds. Remove nuts from heat, and continue to stir for 1 or 2 minutes to cool. Divide the warm gooey nuts evenly over the oranges. Sprinkle with pomegranate seeds, and serve.

CARAMELIZED ORANGES

Steps:

• Pare rind thinly from one orange and cut into thin strips.
• Cook strips in small pan of boiling water 2-3 min til soft.
• drain; set aside.
• Remove all white parts and rind from oranges and put into a heatproof bowl.
• Sprinkle strips of cooked orange rind over top.
• Put sugar and water in a saucepan and heat GENTLY; stir constantly until sugar dissolves.
• Bring to hard boil until syrup is golden caramel color, but NOT TOO DARK!
• If it is too thick, stand back and add 2 tbs hot water and stir well.
• Pour caramel over oranges and set aside to cool.
• Place in fridge overnight.
• To Serve, cut oranges into thin slices horizontally and stack in attractive serving dishes and serve with whipped cream.

CARAMELIZED ORANGES

Steps:

• Place cold water in a heavy-based saucepan, add the sugar and bring SLOWLY to the boil, stirring to dissolve the sugar.
• (The sugar must be completely dissolved before the liquid boils.) Once the sugar is boiling, DO NOT STIR.
• Continue to boil.
• Use a pastry-brush dipped in water to wash down any sugar crystals forming on the sides of the pan, until the sugar is a rich, dark, caramel colour.
• Remove from heat and CAREFULLY add the warm water to the caramel WHICH WILL SPIT AND SPLUTTER!
• Return pan to the heat and continue stirring to dissolve the caramel in the water.
• Set aside to cool.
• Peel all the oranges, setting the peel of one aside.
• (Remove as much of the white pith as possible.) Place the peeled oranges in a bowl and pour over the caramel sauce, gently turning the fruit to cover each with sauce.
• Chill well.
• Cut the served peel into matchstick-sized pieces and cook until tender in boiling water.
• Refresh in cold water and drain.
• Sprinkle half the cooked zest over the oranges in the bowl and stir.
• Serve each chilled orange with the sauce and garnish with additional zest.
• Serves 6.

BRANDIED ORANGES

Steps:

• Peel oranges leaving no white pith.
• Slice crosswise into thin slices, or cut into segments and place in a serving bowl.
• Stir sugar and water together over a low heat until disolved and then boil for 2mins.
• Cool, add Brandy and Grand Marnier or Contreau.
• Pour over prepared oranges.
• Serve at room temperature with whipped cream and/or ice cream.
• Can be made ahead, (I have done this 2 - 4 days ahead) and stored in fridge. Bring to room temp to serve or if preferred serve chilled.