Perfumed Oranges Recipes

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PERFUMED ORANGES



Perfumed Oranges image

Posted for ZWT II - Africa/Middle East as taken from Bon Appetit's "Tastes of the World" Orange blossom water provides the "perfume" in this simple dessert. Sometimes called orange flower water, this extract is available at most liquor stores and in the liquor section of some supermarkets.

Provided by Chabear01

Categories     Dessert

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 6

6 navel oranges
1/3 cup honey
1/4 cup orange juice
1 tablespoon orange blossom water
1 teaspoon ground cinnamon
mint sprig (optional)

Steps:

  • Using Sharp knife, cut peel and white pith from all oranges. Slice oranges into thin rounds. Arrange orange slices in shallow glass baking dish.
  • Stir honey, orange juice and orange blossom water in heavy small saucepan over medium heat until honey melts. Pour honey mixture over orange slices. Refrigerate at least 1 hour and up to 4 hours, basting orange slices occasionally.
  • Arrange orange slices decoratively on large serving platter. Spoon honey sauce over. Sprinkle with ground cinnamon. Garnish orange slices with mint sprigs if desired.

Nutrition Facts : Calories 131.4, Fat 0.2, Sodium 2.4, Carbohydrate 34.4, Fiber 3.3, Sugar 28.2, Protein 1.4

PRESERVED ORANGES



Preserved Oranges image

These have a spiced, very orange flavor, and NOT overly sweet. Can be used as an accompaniment for roasted duck or chicken; a garnish for desserts; eaten with cheese. A slice on a toasted and buttered English muffin is delicious. Modified from a recipe from an Australian News website.

Provided by Kathy228

Categories     Oranges

Time 1h10m

Yield 4 pints, 10 serving(s)

Number Of Ingredients 13

8 unpeeled oranges
1 tablespoon salt
2 cups water
3 ounces honey
4 1/2 cups sugar
1 cup malt vinegar
1 teaspoon cinnamon or 1 teaspoon a cinnamon stick
1/2 teaspoon allspice, ground
8 black peppercorns
8 cardamom pods
12 cloves
12 anise seed, stars
12 juniper berries (optional)

Steps:

  • Boil WHOLE oranges in salted water until soft. This should take about 25 minutes depending on size of oranges.
  • Drain the oranges and cool slightly.
  • When cool enough to handle, slice oranges thickly, picking-out and discarding seeds. Set sliced oranges aside.
  • Combine SYRUP ingredients in a large pot. Bring to a boil then simmer for 20 minutes. Turn off heat.
  • Gently add orange slices to the syrup in the pan. Let stand for 30 minutes.
  • Carefully pack into jars, ladling syrup over to cover oranges.
  • Adjust caps and water bath process 8 minutes.

Nutrition Facts : Calories 426.4, Fat 0.1, Sodium 699.6, Carbohydrate 109.7, Fiber 2.7, Sugar 106.8, Protein 1

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