DATE FLECKED ORANGE MUFFINS
These little darlings use the whole orange! Caution: Do not taste the batter once it is ready to cook. It tastes so darn good you might not get the muffins made at all!
Provided by Kuldunia
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
- Place orange pieces into the blender with the egg, buttermilk, dates and butter. Blend thoroughly until mixture is thick, fairly smooth with flecks. Pour out into a large mixing bowl.
- In a separate bowl, stir together flour, sugar, baking soda, baking powder, salt, cloves and ginger. Stir flour mixture into the orange mixture and stir or fold gently with a wooden spoon or spatula only until dry ingredients have combined. Don't mind any lumps that may be present. Fill muffin tins to just under rims with batter.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of muffin comes out clean. Let stand in pan for five minutes, then remove to wire racks for cooling.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 33.5 g, Cholesterol 36.2 mg, Fat 8.4 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 5.1 g, Sodium 206.8 mg, Sugar 18.3 g
CRANBERRY SAUCE WITH DATES AND ORANGE
Provided by Maggie Ruggiero
Categories Sauce Christmas Thanksgiving Quick & Easy Dinner Cranberry Orange Date Christmas Eve Simmer Gourmet
Number Of Ingredients 8
Steps:
- Simmer water, sugar, zest, juice, vinegar, and cinnamon stick in a medium saucepan over medium heat, stirring, 3 minutes. Add half of dates and half of cranberries and simmer, stirring occasionally, until cranberries begin to burst, about 7 minutes. Stir in remaining dates and cranberries and simmer until remaining cranberries begin to burst, about 7 minutes more. Serve at room temperature.
DRIED-FRUIT COMPOTE WITH VANILLA AND ORANGE
Categories Dessert Low Fat Quick & Easy Orange Prune Fig White Wine Winter Healthy Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Peel zest in long strips from half of orange with a vegetable peeler and trim any white pith from zest. Cut zest into fine julienne strips. Halve orange and squeeze 1/3 cup juice.
- Combine zest, juice, wine, sugar, and 2 cups water in a 3-quart heavy saucepan. Scrape seeds from vanilla bean with a sharp knife into wine mixture, reserving pod for another use. Bring mixture to a boil, stirring until sugar is dissolved, then continue to boil, uncovered, until reducedto about 3 cups, about 10 minutes.
- While syrup is boiling, cut off and discard fig stems and halve figs lengthwise. Add figs to syrup and simmer, covered, until they soften, about 5 minutes. Add apricots and prunes, then simmer, covered, until plump, 8 to 10 minutes.
- Transfer compote to a heatproof bowl and cool to warm or room temperature, 1 to 2 hours.
DATE AND ORANGE COMPOTE
Make and share this Date and Orange Compote recipe from Food.com.
Provided by katew
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place dates, apricots, juice, sugar and cardamon pods in saucepan.
- Cook on medium heat till sugar dissolves.
- Simmer 5 minutes.
- Serve topped with rind and vanilla yoghurt.
Nutrition Facts : Calories 193, Fat 0.3, Sodium 2.4, Carbohydrate 49.7, Fiber 3, Sugar 44.4, Protein 1.5
DATE COMPOTE WITH FRESH PEARS
Steps:
- In a medium saute pan, melt butter over low heat. When it has melted, add the pear slices and toss to coat. Chop the dates into small pieces and add to the pears. Add the honey and a cinnamon and cook until tender, 3 to 5 minutes. Add a little water to loosen, if necessary. Add the zest and juice from the lemon and stir.
- Serve with pancakes, if desired, and a dollop of sour cream.
BLOOD ORANGE COMPOTE
I came across the idea of making a caramel citrus syrup in Deborah Madison's "Seasonal Fruit Desserts." I suggest serving this with biscotti so you can dip the biscotti into the syrup. I like this as a dessert, but it is also great at breakfast (in which case you might want to leave out the Cointreau or Triple Sec).
Provided by Martha Rose Shulman
Categories weekday, dessert
Time 30m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Squeeze the juice from two oranges, strain and set aside. Remove the peel and pith from the remaining oranges. The easiest way to do this is to cut away both ends of the fruit so that it sits flat on your work surface, then using a chef's knife, utility knife or a paring knife, cut the skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom. Once peeled, remove the sections from between the membranes, holding the fruit over a bowl to catch the juice and slicing next to the connective membranes on one side of each citrus segment. Set the sections aside while you make the blood orange caramel syrup.
- Place the sugar in a medium saucepan and carefully add the water and agave nectar. With a wet pastry brush, brush down the sides of the pan. Look closely and make sure there are no stray sugar granules adhering to the pan. Brush any that you detect down into the wet sugar using the pastry brush. Turn the heat on medium and bring to a boil, watching again to make sure there are no loose sugar crystals on the sides of the pan and brushing down if necessary. Cook until the caramel is golden to amber. Swirl the pan if necessary, but do not stir, to distribute the syrup, which may be hotter and darker in one area than in another. There should be many bubbles breaking on the surface. As soon as the caramel reaches a golden color (about 325 degrees), remove from the heat. Wait until the bubbles subside, then carefully add the orange juice, being very careful to stand back, as it will bubble up. Stir the mixture with a whisk. The caramel will probably seize on the whisk (it helps to heat the whisk in hot water first). Don't worry about that, just stir and return to the heat. The caramel is very hot so resist the temptation to taste it. Heat through, whisking, until all of the seized caramel has melted. Remove from the heat and stir in the Cointreau or Triple Sec (or other orange liqueur), vanilla, and cinnamon. Allow to cool, then pour over the oranges. Serve at room temperature or chilled.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 31 grams
FIG AND ORANGE COMPOTE
Steps:
- Using a zester, remove the zest of one orange in long strips.
- Using a sharp knife, carefully remove the pith from all the oranges, so the flesh is fully exposed. Slice the oranges crosswise into sections 1/4 inch thick. Remove seeds, and place the slices in a bowl.
- Blend the sugar and water in a small saucepan. Stir well to dissolve the sugar completely. Bring the mixture to a boil, reduce heat and simmer 10 minutes or to a syrupy consistency. Remove from heat, and add grenadine syrup. Blend well. Set aside.
- Place 4 figs snugly in a small saucepan. Pour just enough syrup over them so they are 90 percent covered. Add the strips of orange zest. Bring to a boil, cover and simmer 10 minutes. Remove and refrigerate.
- Place the 4 cooked figs over the marinating orange slices in the bowl. Pour over the cooking liquid and 4 tablespoons of Grand Marnier. Cover with plastic wrap, and refrigerate.
- Just before serving, slice the 4 uncooked figs lengthwise into four sections.
- Distribute the chilled orange slices and their juices over 4 chilled plates. Lay four uncooked fig quarters over each serving, and top with a poached fig. Sprinkle with the 2 remaining tablespoons of Grand Marnier, and garnish each with a sprig of mint.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 0 grams, Carbohydrate 142 grams, Fat 0 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 135 grams
DATE & ORANGE COMPOTE
Make and share this Date & Orange Compote recipe from Food.com.
Provided by Rhiannon and Matt
Categories Dessert
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place dates, apricots, orange juice, sugar & cardomom pods in a saucepan on medium heat & stir until sugar dissolves.
- Simmer for a further 5 minutes.
- Serve topped with yogurt & orange zest.
Nutrition Facts : Calories 183.5, Fat 0.3, Sodium 2.4, Carbohydrate 47.2, Fiber 3, Sugar 41.8, Protein 1.5
ORANGE COMPOTE
Orange compote can be used as a topping for yogurt, ricotta, or ice cream.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 3/4 cup
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine orange zest and slices, sugar, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes.
- Cool compote to room temperature.
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