Sliced Oranges With Candied Hazelnuts Recipes

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SLICED ORANGES WITH ORANGE-FLOWER SYRUP AND CANDIED HAZELNUTS



Sliced Oranges with Orange-Flower Syrup and Candied Hazelnuts image

Oranges and cinnamon-sugar-coated hazelnuts are served in a syrup of honey and orange-flower water. Who would guess these beautiful desserts contain both soluble and insoluble fiber? The former is thanks to the fruit; the latter, to the nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 4

Number Of Ingredients 9

4 medium navel oranges, peel and pith removed
1/2 cup fresh orange juice, strained (about 2 oranges)
1 sprig rosemary, plus more (optional) for garnish
2 tablespoons mild honey, such as orange blossom
1 tablespoon orange-flower water
2 tablespoons hazelnuts, coarsely chopped
1 large egg white
1 teaspoon packed light-brown sugar
Pinch of ground cinnamon

Steps:

  • Preheat oven to 350 degrees. Make orange-flower syrup: Stir together orange juice, rosemary, honey, and orange-flower water in a small saucepan. Bring to a boil over medium-high heat. Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes. Let syrup cool completely.
  • Make candied hazelnuts: Place nutsin a small bowl. Whisk egg white in anothersmall bowl until foamy. Stir 2 to 3tablespoons whipped egg white into thenuts (enough to coat nuts). Add brownsugar and cinnamon; stir to coat nuts.Transfer hazelnuts to a rimmed bakingsheet. Bake until nuts are dry, 5 to 7 minutes. Let cool completely.
  • Cut oranges into 1/4-inch-thick rounds. Divide among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts, dividing evenly. Garnish with rosemary sprigs, if desired.

Nutrition Facts : Calories 149 g, Fat 3 g, Fiber 4 g, Protein 3 g, Sodium 16 g

SLICED ORANGES WITH CANDIED HAZELNUTS



Sliced Oranges with Candied Hazelnuts image

This Mediterranean-inspired dessert is a good source of two types of fiber -- soluble, from the oranges, and insoluble, thanks to the hazelnuts. Look for orange-flower water at specialty grocers. This recipe is featured in the"Power Foods" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Egg Recipes     Egg Whites

Number Of Ingredients 9

1/2 cup fresh orange juice, strained (from 2 to 3 oranges)
1 sprig rosemary, plus more for garnish
2 tablespoons mild honey, such as orange blossom
1 tablespoon orange-flower water
2 tablespoons coarsely chopped blanched hazelnuts
1 large egg white
1 teaspoon dark brown sugar
Pinch of ground cinnamon
4 navel oranges, peel and pith removed

Steps:

  • Preheat oven to 350 degrees. Stir together orange juice, rosemary, honey, and orange-flower water in a small saucepan. Bring to a boil over medium-high heat. Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes. Let syrup cool completely.
  • Place chopped nuts in a small bowl. Whisk egg white in another bowl until foamy. Stir 2 to 3 tablespoons whipped egg white into the nuts. Add brown sugar and cinnamon; stir to coat nuts. Transfer hazelnuts to a rimmed baking sheet, and spread in an even layer. Bake until dry, 5 to 7 minutes. Let cool completely.
  • Slice oranges into 1/4-inch thick rounds. Divide evenly among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts. Garnish with rosemary sprigs.

CANDIED BLOOD ORANGE SLICES



Candied Blood Orange Slices image

Categories     Dessert     Christmas     Kid-Friendly     Quick & Easy     Orange     Vegan     Boil     Bon Appétit     Small Plates

Number Of Ingredients 3

1 cup water
1 cup sugar
1 blood orange

Steps:

  • Bring water and sugar to boil in a heavy large skillet, stirring until the sugar dissolves. Thinly slice blood orange (you can substitute a regular orange); add to skillet, arranging in a single layer. Reduce the heat to medium-low and barely simmer until the white pith of the orange becomes translucent, turning the slices occasionally, about 40 minutes. Allow the orange slices to cool in the syrup, turning occasionally. Arrange the slices atop the tart and drizzle with some of the syrup just before serving.

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