Oranges With Pomegranate Molasses And Honey Recipes

ORANGE POMEGRANATE SALAD WITH HONEY

Steps:

• Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, remove peel and outer membrane from oranges. Cut crosswise into 1/2-in. slices., Arrange orange slices on a serving platter; sprinkle with pomegranate seeds. In a small bowl, mix honey and orange flower water; drizzle over fruit.

ORANGES WITH POMEGRANATE MOLASSES AND HONEY

Steps:

• Arrange orange slices, overlapping slightly, on large rimmed platter. Whisk honey, pomegranate molasses, ground cinnamon, and sea salt in small bowl to blend; drizzle evenly over oranges. Sprinkle oranges evenly with chopped dates. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.

GRAPEFRUIT (OR CARA CARA ORANGE) WITH POMEGRANATE SYRUP FOR 1

Steps:

• Set oven to BROIL.
• Place the grapefruit half on an aluminum-lined ovenproof pan, such as a jelly roll pan.
• Drizzle the pomegranate molasses on top and BROIL for approximately 4-5 minutes.
• Transfer to a serving plate and garnish with fresh mint.

BLOOD ORANGES WITH POMEGRANATE MOLASSES

Steps:

• Cut the skin and pith from each orange; then slice each into thirds. Remove and discard the seeds. In a small bowl, whisk together the pomegranate molasses, honey and orange-blossom water.
• Lay orange slices on a large white platter. Sprinkle with dates, pomegranate seeds and pistachios. Pour the molasses mixture over top, sprinkle with mint and serve.

SPICED POMEGRANATE AND ORANGE GLAZED HAM

Steps:

• Preheat oven to 180°C (350°F). Place the cinnamon, star-anise, juice, sugar, pomegranate molasses and honey in a medium saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Cook for 4-6 minutes or until syrupy.
• Lightly grease a large wire rack over a roasting pan lined with aluminum foil. Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind. Trim any excess fat. Wrap the ham hock in non-stick baking paper then aluminum foil. Place the ham on the rack and brush with the glaze. Arrange the orange slices over the ham, overlapping slightly. Carefully brush with the glaze and roast the ham for 40 minutes, brushing with glaze halfway. Increase the oven temperature to 200°C (400°F). Brush the ham with the glaze and roast for a further 5 minutes or until golden and caramelized.
• Serve the ham with the remaining glaze.