Spiced Orange Sundaes Recipes
HOW TO MAKE EASY MOROCCAN SPICED ORANGES
I prefer to leave the skin on for the color as well as being easier to use your hands to eat with. You can prepare the dish and refrigerate, but don't sprinkle the sesame seeds until just before serving.
Provided by Compass & Fork
Categories Dessert
Time 5m
Yield 4 people
Number Of Ingredients 3
Steps:
- Dry toast the sesame seeds by heating a small pan over medium heat. Add the sesame seeds and stir continuously until they change color to a golden brown. Remove the sesame seeds from the hot pan to a saucer or small bowl.
- Cut the orange into half inch (1.5cm) slices, leaving the skin on. Then cut each slice in half vertically, as pictured. Arrange on a plate. Sprinkle evenly with the cinnamon. You can optionally refrigerate the sliced oranges until ready to serve.
- Just prior to serving, sprinkle the toasted sesame seeds over the sliced orange and serve.
SPICED CRANBERRY-PEAR SUNDAES
Provided by Leah Koenig
Categories Cranberry Pear Cinnamon Orange Juice
Yield Serves 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt butter over medium heat and then add pears, cranberries, sugar, cinnamon, orange zest, and juice. Cook, stirring occasionally, until the fruit has softened and the liquid has reduced slightly, 10 to 15 minutes. Transfer to a serving bowl to cool before serving, at least 15 minutes.
- To serve, scoop ice cream into bowls, top with cranberry-pear compote, and sprinkle with gingersnaps.
SPICED ORANGES
This refreshing fruit cup from Sue Ross of Casa Grande, Arizona makes a delightfully different dessert. The orange sections, spiced with cloves and cinnamon, can be prepared ahead of time and kept in the fridge until serving.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first six ingredients. Cook over medium heat until slightly thickened, about 15 minutes. Add oranges; simmer for 1 minute. Pour into a bowl; refrigerate. Discard lemon, cinnamon and clove before serving. Garnish with mint if desired.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 1g protein.
SPICED ORANGE SLICES
Oranges, spiced with ginger,cloves and cinnamon, make a nice accompaniment to a ham dinner. Or a chicken dinner, too.Source: Unknown
Provided by Lynnda Cloutier
Categories Fruit Sides
Number Of Ingredients 6
Steps:
- 1. Wash and slice oranges into 1/4 inch slices. Cover with water and bring to boil. Simmer 45 minutes. Drain well.
- 2. Mix vinegar, sugar and spices. (put the spices in a cheesecloth bag). Bring to boil and boil 5 minutes. Add well drained slices. Cover and simmer in syrup for 30 minutes. Remove from heat and let stand overnight.
- 3. Remove slices and put into jars. Cook down syrup til slightly thick. Take out spices and pour over orange slices and seal. Makes 3 to 4 pints.Hilda Andrews
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- To prepare the rhubarb, stir together the sugar, orange zest, and the pulp from the vanilla bean in a medium mixing bowl. Add the rhubarb, sliced ginger, scraped vanilla bean pod, and the juice of the orange into the bowl and stir well to combine. Allow this to sit at room temperature for 20 to 25 minutes to allow the rhubarb to release some of its juices.
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- Whisk together 1/2 cup half-and-half, 1/2 cup almond milk, cardamom, orange zest, eggs, sugar, vanilla, and salt in a medium sized saucepan, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer.
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- Prepare a small boiling water bath canner and three half pint jars. Place three new lids in a small saucepan of water and bring to a simmer.
- Using a sharp knife, cut off the peels of the oranges. Start by removing ends and then cutting the peels of in strips, going just deep enough to cut away the peels and pith.
- Working over a bowl or large measuring cup, use a sharp paring knife to remove the sections of fruit, leaving behind the tough membrane. As you work, set aside any seeds you find. When all the fruit is removed, squeeze the membrane over the bowl to capture as much juice as possible from the fruit.
- When the fruit is all broken down, you should have approximately 4 cups. Combine the fruit in a 5 quart pot and add the sugar, lemon juice and zest, ginger, cinnamon, cloves, and nutmeg.
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