ORANGES IN SYRUP
Steps:
- Place orange segments in a decorative glass dish and chill in refrigerator.
- In a small saucepan, combine sugar and water and bring to a boil. Stir occasionally while boiling until mixture is the consistency of a thin syrup. Remove from the heat. Add rosewater and stir to combine.
- Pour syrup over the orange segments and chill until ready to serve.
CREPES WITH ORANGE SYRUP
Make and share this Crepes With Orange Syrup recipe from Food.com.
Provided by Meryl
Categories Breakfast
Time 52m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place flour in a large bowl and make a well in the center.
- Pour the eggs into the center, then beat with a wire whisk. Mix well.
- Add the milk very gradually, and blend completely.
- Add the butter, salt, vanilla and sugar and mix until thoroughly incorporated. The batter will be thin.
- Set aside and let it sit for 30 minutes.
- Heat a flat non-stick pan over medium or medium/high.
- Ladle 1/4 cup portions of the batter into the pan, or pour from a measuring cup.
- Cook each crepe 1-2 minutes per side.
- When the crepes are done, roll them up, and place on serving plate.
- In a small saucepan, mix the water, 2 tsp sugar, and marmalade together. Heat over low heat and bring to a simmer. Reduce the liquid until it becomes a thin syrup.
- Drizzle the crepes with syrup and garnish with orange slices.
- In another small saucepan, heat the orange liqueur until small bubbles form (do not boil), then carefully light with a long match. Caution: keep face away from the pan. Carefully pour liqueur over the crepes before the flames die out.
Nutrition Facts : Calories 358.9, Fat 9.7, SaturatedFat 5.1, Cholesterol 127.3, Sodium 188.4, Carbohydrate 58.7, Fiber 1.7, Sugar 24, Protein 10
SLICED ORANGES IN SYRUP
Make and share this Sliced Oranges in Syrup recipe from Food.com.
Provided by littlemafia
Categories Dessert
Time 25m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Cut thin slivers of peel from 1 orange. Don't cut into white membrane.
- Cover peel with boiling water; let stand 5 minutes. Drain.
- Heat orange peel, water and sugar to boiling; simmer uncovered until slightly thickened, 10 to 15 minutes. Cool.
- Cut oranges into slices.
- Pour syrup over slices; cover and refrigerate.
- Garnish with sprig of mint if desired.
ORANGE SYRUP
This syrup can be poured over French toast or pancakes as an alternative to maple syrup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil; stir until sugar has dissolved. Combine juice and cornstarch in a bowl; pour into sugar syrup. Simmer gently until thick, 6 to 8 minutes. Add butter; stir until it melts. Serve warm.
CITRUS SYRUP
Make variations of this refreshing orange-lemon syrup by stirring in an 8-ounce can of drained pineapple tidbits or an 11-ounce can of drained mandarin orange sections. Serve this syrup over pancakes, fresh fruit, or grilled chicken.
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 4
Steps:
- In a medium saucepan combine the orange peel or lemon peel, orange juice, lemon juice, and sugar. Bring to boiling over medium-high heat, stirring occasionally. Reduce heat and simmer, uncovered, about 15 minutes or until reduced to 3/4 cup, stirring occasionally. Serve warm or cool. Cover and refrigerate remaining syrup for up to 1 week. Makes 3/4 cup.
Nutrition Facts : Calories 42 kcal, Carbohydrate 11 g, ServingSize 3/4 cup, UnsaturatedFat 0 g
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- Remove rind from orange with a vegetable peeler, being careful not to get the bitter white pith. Set orange rind aside. Squeeze orange to get 1/2 cup juice.
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- In a medium saucepan, combine the orange juice with the sugar and the finely grated orange zest and bring to a boil, stirring, until the sugar is dissolved. Let cool to room temperature, then stir in the orange-flower water.
- Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Cut the oranges crosswise 1/3 inch thick and transfer to a large, shallow serving bowl. Pour the syrup over the oranges and refrigerate until chilled, about 2 hours. Garnish with the orange-zest strips and cape gooseberries and serve cold.
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- Line the bottom of two-8 1/2 X 4 1/2 inch loaf pans with parchment paper, then grease well. Preheat oven to 350 degrees.
- Meanwhile, as the cakes bake, prepare the orange syrup; In a small saucepan cook the sugar and orange juice over low heat until the sugar dissolves. When the cakes come out of the oven, generously brush the tops with the syrup. Allow the cakes to cool in their pans for 10 minutes, glazing the tops a few more times while they cool in pans. Remove the cakes from loaf pans and set them on a wire rack set over the baking tray or a piece of aluminum foil to catch drips. Brush the sides and tops of the cakes with the remaining syrup, allowing a couple of minutes between brushings to allow syrup to absorb into the cake until the syrup is gone. Cool the cakes on completely.
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