GRAPEFRUIT AND NAVEL ORANGE GRATIN
This winter dessert is adapted from a recipe from the French chef Olympe Versini's cookbook, "Olympe." The creamy custard that naps the fruit is made with orange and grapefruit juice instead of milk (with a small amount of crème fraîche thrown in). Since oranges vary in size, I'm giving you a weight rather than a number. You may not use the whole amount but I'm sure you'll find a way to enjoy any leftover oranges. I used about eight small Valencia oranges in all for this but they were about a third as heavy - though juicer -- as big navel oranges.
Provided by Martha Rose Shulman
Categories dinner, dessert
Time 45m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Set aside 200 grams oranges and 1 grapefruit. Slice the ends off the remaining oranges and grapefruit and remove the peel and white pith by slicing down the sides from top to bottom. Holding the fruit over a bowl, cut the sections from between the membranes that separate them.
- Place a strainer over a bowl and drain the fruit. Arrange the sectioned fruit in a lightly buttered baking dish or in 6 oven-proof crème brûlée dishes. Sprinkle the fruit lightly with cinnamon.
- Pour the strained juice from the fruit into a measuring cup. Squeeze the remaining grapefruit and enough of the remaining oranges to obtain 200 grams of juice (about 3/4 cup).
- Pour the juice into a medium saucepan and add half the sugar. Cut the vanilla bean in half lengthwise and using the tip of a knife, scrape the seeds into the juice. Add the vanilla bean pod to the juice. Bring to a simmer and immediately turn off the heat, cover the pan tightly with plastic wrap, and allow the vanilla bean to steep for 15 minutes. Remove the plastic wrap.
- Fill a bowl with ice and set another bowl in it. Place a strainer over the bowl. Beat the egg yolks with the remaining sugar in a small bowl and bring the juice back to a simmer. Remove from the heat and, making sure that the juice isn't boiling, whisk half of it into the egg yolks. Whisk the tempered egg yolks into the saucepan, scraping out every last bit from the bowl with a rubber spatula.
- Place the saucepan back over medium-low heat and heat, stirring constantly with a rubber spatula or a whisk. Do not allow the liquid to come to a boil. Insert a thermometer and when the mixture reaches 180 degrees Farenheit and coats the spatula like thick cream, remove from the heat and immediately strain into the bowl set in the ice. Whisk in the crème fraiche and stir over the ice until the mixture cools. At this point, if you are not serving the gratin right away, cover and refrigerate the custard sauce.
- Preheat the broiler and place the rack about 3 inches away from the heat. Spoon the custard over the fruit. Just before serving place under the broiler and, watching closely, heat until the cream is lightly browned, 3 to 5 minutes. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 9 milligrams, Sugar 29 grams
GRATIN OF ORANGES
Simpler than it looks, really luscious, yet light. Do try to add at least one blood orange--not for taste, but for the beautiful color. By way of the LA Times.
Provided by Chef Kate
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and slice the oranges: Using a sharp paring knife, slice off the bottom and the top of each orange, exposing the flesh underneath; following the curve of the fruit, cut a one-half to 1-inch wide vertical strip of the peel; repeat, working your way around the orange until you've cut away all the peel; trim any white pith.
- Slice the orange into quarter-inch slices and place in a baking dish (a 12-inch round dish works well).
- Repeat, using all of the oranges.
- In a small heat-proof bowl, combine the egg yolks, sugar, orange juice, rum, lemon juice and orange zest and stir to combine with a whisk.
- Place the bowl over a small pan of simmering water, like a double-boiler, and continue stirring with the whisk; the mixture will foam a little, then turn pale and finally thicken after about 3 to 5 minutes.
- When the mixture is thick enough that the whisk leaves tracks in it, remove the bowl from the heat, whisk rapidly to cool it down, and pour it through a fine strainer into a clean bowl.
- Cover with plastic wrap and refrigerate (the dish can be prepared to this point up to 8 hours in advance and refrigerated separately).
- When almost ready to serve, beat the whipping cream with a balloon whisk until it forms stiff peaks.
- Stir the egg mixture to loosen it, adding any orange juice that has collected in the bottom of the baking dish.
- Gently fold the egg mixture into the whipping cream.
- Sprinkle the oranges with the powdered sugar and stir to combine.
- Spoon the egg mixture over the oranges in a haphazard pattern (there won't be enough to completely cover the fruit, so don't worry).
- Sprinkle with the slivered almonds and place the baking dish under a cold broiler as close to the flame as possible.
- Turn on the broiler and heat just until the gratin puffs and browns, about 4 to 5 minutes.
- Alternatively, you can brown the top with a creme brulee torch. Serve immediately.
Nutrition Facts : Calories 149.6, Fat 5.1, SaturatedFat 1.6, Cholesterol 75.9, Sodium 5.7, Carbohydrate 24.6, Fiber 3.6, Sugar 17.9, Protein 3.1
ORANGE SUPREME GRATINEE WITH TANGY SABAYON SAUCE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler on low.
- Place the oranges in a medium ovenproof dish, or divide among 4 ovenproof custard dishes. Spoon the Tangy Sabayon Sauce over the top (a couple tablespoons over each if using the individual dishes). Sprinkle with brown sugar. Place on a baking sheet, place under the broiler, and cook until golden to dark brown. Watch very closely for burning! Serve immediately.
- Place the egg yolks, sugar, and wine in a metal bowl. Place the bowl over a saucepan of barely simmering water, making a double boiler. Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes. Mixture should be uncomfortably warm to the touch, but not burning. Remove the pan from the heat and whisk in the sour cream.
GRATIN OF EXOTIC FRUITS
Sliced very thin, the pineapple provides a perfect insulation for the more delicate exotic fruits beneath, as well as giving a flat surface for caramelizing the ginger sugar. The result is a guilt-free variation of creme brulee.
Provided by Molly O'Neill
Categories project, dessert
Time 20m
Yield Four servings
Number Of Ingredients 6
Steps:
- Place the sugar and ginger in a glass jar and let stand for 2 days. Preheat broiler.
- Toss the mango, papaya and oranges together with 1/2 cup of the ginger sugar.
- Place the mixture in a 10-inch quiche dish. Top with the pineapple rings. Coat the pineapple heavily with the remaining ginger sugar.
- Broil until the sugar is caramelized, for a sugary, even crust, about 10 minutes.
Nutrition Facts : @context http, Calories 548, UnsaturatedFat 0 grams, Carbohydrate 141 grams, Fat 1 gram, Fiber 9 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 126 grams
FRUIT GRATIN
This is a wonderful dessert, I love it with vanilla ice cream! Change the fruit to what is available or to what you prefer. I also like to make this in the winter with canned plums and then serve it with cinnamon ice cream. You can also finish the meringue under the grill. Standing time not included.
Provided by PetsRus
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Clean the fruits, remove the stone of the peaches and chop in cubes.
- Put all the fruit in an oven-proof dish.
- Top with the crumbled macaroons.
- Mix the orange juice with the lemon zest and sprinkle over the fruit and cookies and leave for about half an hour.
- Preheat oven to 375°F.
- Whisk the egg whites in a very clean bowl, when stiff add the sugar gradually with the vanilla essence, whisk untill glossy.
- Spread the egg whites on top of the fruit and cookie mixture, try to pattern it a bit.
- Bake for approx 10 minutes (keep an eye on it) until colored to your liking.
- Serve garnished with mint and a scoop of ice cream (optional).
Nutrition Facts : Calories 76.5, Fat 0.3, Sodium 27.7, Carbohydrate 16.6, Fiber 1.2, Sugar 15.1, Protein 2.7
GRATIN OF ORANGES
Categories Condiment/Spread Fruit Side Broil
Number Of Ingredients 10
Steps:
- 1. Peel and slice the oranges: Using a sharp paring knife, slice off the bottom and the top of each orange, exposing the flesh underneath. Following the curve of the fruit, cut a one-half to 1-inch wide vertical strip of the peel. Repeat, working your way around the orange until you've cut away all the peel. Trim any white pith. Slice the orange into quarter-inch slices and place in a baking dish (a 12-inch round dish works well). Repeat, using all of the oranges. 2. In a small heat-proof bowl, combine the egg yolks, sugar, orange juice, rum, lemon juice and orange zest and stir to combine with a whisk. Place the bowl over a small pan of simmering water, continue stirring with whisk. The mixture will foam a little, then turn pale and finally thicken after about 3 to 5 minutes. When the mixture is thick enough that the whisk leaves tracks in it, remove the bowl from the heat, whisk rapidly to cool it down, and pour it through a fine strainer into a clean bowl. Cover with plastic wrap and refrigerate. (The dish can be prepared to this point up to 8 hours in advance and refrigerated separately.) 3. When almost ready to serve, beat the whipping cream until it forms stiff peaks. Stir the egg mixture to loosen it, adding any orange juice that has collected in the bottom of the baking dish. Gently fold the egg mixture into the whipping cream. 4. Sprinkle the oranges with powdered sugar, stir to combine. Spoon the egg mixture over the oranges in a haphazard pattern. There won't be enough to completely cover the fruit, so don't worry. 5. Sprinkle with the slivered almonds place the baking dish under a cold broiler as close to the flame as possible. Turn on the broiler and heat just until the gratin puffs & browns, about 4 to 5 minutes. Serve immediately. --------------------------------------------------------------------------------
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GRATIN OF ORANGES RECIPE - LOS ANGELES TIMES
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Servings 8Estimated Reading Time 8 minsCategory DESSERTSTotal Time 40 mins
- Peel and slice the oranges: Using a sharp paring knife, slice off the bottom and the top of each orange, exposing the flesh underneath. Following the curve of the fruit, cut a one-half to 1-inch wide vertical strip of the peel. Repeat, working your way around the orange until you've cut away all the peel. Trim any white pith. Slice the orange into quarter-inch slices and place in a baking dish (a 12-inch round dish works well). Repeat, using all of the oranges.
- In a small heat-proof bowl, combine the egg yolks, sugar, orange juice, rum, lemon juice and orange zest and stir to combine with a whisk. Place the bowl over a small pan of simmering water, like a double-boiler, and continue stirring with the whisk. The mixture will foam a little, then turn pale and finally thicken after about 3 to 5 minutes. When the mixture is thick enough that the whisk leaves tracks in it, remove the bowl from the heat, whisk rapidly to cool it down, and pour it through a fine strainer into a clean bowl. Cover with plastic wrap and refrigerate. (The dish can be prepared to this point up to 8 hours in advance and refrigerated separately.)
- When almost ready to serve, beat the whipping cream with a balloon whisk until it forms stiff peaks. Stir the egg mixture to loosen it, adding any orange juice that has collected in the bottom of the baking dish. Gently fold the egg mixture into the whipping cream.
- Sprinkle the oranges with the powdered sugar and stir to combine. Spoon the egg mixture over the oranges in a haphazard pattern. There won't be enough to completely cover the fruit, so don't worry.
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