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Baked oranges.
6 Answers
I saw this on TV once, but can find any suitable weblink. Any ideas/tips concerning a "baked orange".
Regards
Regards
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Try this - peel ans quarter 2 or 3 oranges. Place in baking dish and pour over a sauce of honey, orange juice, apple juice, cinnamon and nutmeg boiled and reduced. Add a dash of orange liqueur or spiced rum if you like, and some raisins soaked in red wine, sherry or masala as well for an 'extra'.
Grill the orange slices until the surface is just colouring, or bake in hot oven for 10 mins to heat through.
Some brown sugar over the top will caramalise for a texture if you like.
Serve with creme anglaise, cream whipped with a little caster sugar and vanilla, creme fraiche, chilled mascarpone, or whatever you have.
Alternative to make an orange tart like the recipe here Do read the comments as welll -nice tip - serve with a raspberry coulis/sauce which would cut the sweetness. Epicurious site also has a suggestion with pistachios and cream cheese filling with oranges with v.positive comments too...
Hope these help. The Foody site also has a Mrs Beeton historic option - http://www.thefoody.com/mrsbpudding/bakedorang e.html could do the trick, but not sure that a whole baked orange will work as a complete dish.
Grill the orange slices until the surface is just colouring, or bake in hot oven for 10 mins to heat through.
Some brown sugar over the top will caramalise for a texture if you like.
Serve with creme anglaise, cream whipped with a little caster sugar and vanilla, creme fraiche, chilled mascarpone, or whatever you have.
Alternative to make an orange tart like the recipe here Do read the comments as welll -nice tip - serve with a raspberry coulis/sauce which would cut the sweetness. Epicurious site also has a suggestion with pistachios and cream cheese filling with oranges with v.positive comments too...
Hope these help. The Foody site also has a Mrs Beeton historic option - http://www.thefoody.com/mrsbpudding/bakedorang e.html could do the trick, but not sure that a whole baked orange will work as a complete dish.
Baked Oranges
6 Whole medium size oranges
2 1/2 C. sugar
2 C. water
1/2 C. red cinnamon
candies
Boil unpeeled oranges in water until tender. (Less than 1 hour.) Cool oranges. Cut oranges in quarters or eighths and place in baking dish. Combine sugar, water and cinnamon candies and heat until candies dissolve. Pour this syrup over oranges. Bake 1 hour at 350 degrees. Chill, preferably overnight. Serve as accompaniment to meat, poultry or casserole dish.
6 Whole medium size oranges
2 1/2 C. sugar
2 C. water
1/2 C. red cinnamon
candies
Boil unpeeled oranges in water until tender. (Less than 1 hour.) Cool oranges. Cut oranges in quarters or eighths and place in baking dish. Combine sugar, water and cinnamon candies and heat until candies dissolve. Pour this syrup over oranges. Bake 1 hour at 350 degrees. Chill, preferably overnight. Serve as accompaniment to meat, poultry or casserole dish.
Caramelized Oranges
4 large sweet oranges
100 ml sugar
200 ml water
1 cinnamon stick
1 clove
2 teaspoons lemon juice
30 ml orange liqueur
Peel and slice oranges into rounds removing all the white pith first. Place in a glass dish. Boil up the syrup until it thickens and is caramel coloured. Remove the cinnamon stick and cloves and pour over oranges. Chill and serve.
Grand Oranges
1/2 cup sugar
1 (12 ounce) jar orange marmalade
1/4 cup orange liqueur (such as Grand Marnier)
16 large navel oranges, peeled and sectioned
Garnish orange rind, strips
Cook sugar and orange marmalade in a small saucepan over medium heat until sugar dissolves; allow mixture to cool slightly.
Stir together sugar mixture, orange liqueur, and orange sections. Cover and chill 8 hours. Garnish, if desired.
Brandied Oranges
8 oranges
1 cup water
1 1/2 cups sugar
1/4 cup brandy
2 tablespoons Grand Marnier or Cointreau liqueur
Peel oranges leaving no white pith. Slice crosswise into thin slices, or cut into segments and place in a serving bowl. Stir sugar and water together over a low heat until disolved and then boil for 2 minutes. Cool, add brandy and Grand Marnier/Contreau. Pour over prepared oranges. Serve at room temperature with whipped cream and/or ice cream. Can be made ahead and stored in fridge.
4 large sweet oranges
100 ml sugar
200 ml water
1 cinnamon stick
1 clove
2 teaspoons lemon juice
30 ml orange liqueur
Peel and slice oranges into rounds removing all the white pith first. Place in a glass dish. Boil up the syrup until it thickens and is caramel coloured. Remove the cinnamon stick and cloves and pour over oranges. Chill and serve.
Grand Oranges
1/2 cup sugar
1 (12 ounce) jar orange marmalade
1/4 cup orange liqueur (such as Grand Marnier)
16 large navel oranges, peeled and sectioned
Garnish orange rind, strips
Cook sugar and orange marmalade in a small saucepan over medium heat until sugar dissolves; allow mixture to cool slightly.
Stir together sugar mixture, orange liqueur, and orange sections. Cover and chill 8 hours. Garnish, if desired.
Brandied Oranges
8 oranges
1 cup water
1 1/2 cups sugar
1/4 cup brandy
2 tablespoons Grand Marnier or Cointreau liqueur
Peel oranges leaving no white pith. Slice crosswise into thin slices, or cut into segments and place in a serving bowl. Stir sugar and water together over a low heat until disolved and then boil for 2 minutes. Cool, add brandy and Grand Marnier/Contreau. Pour over prepared oranges. Serve at room temperature with whipped cream and/or ice cream. Can be made ahead and stored in fridge.
Hi wardy - glad to help. Just a tip in case you haven't tried, but to prepare the orange in segments, not slices:-
cut a very thin slice off the top and also the base to steady it and using the sharpest knife possible, take it down the peel just to the flesh, and work round the fruit from top to base which will remove the peel and pith at the same time.
Hold the fruit in one hand and then cut into the segments - don't bother with each individual segment as if it were to be eaten a piece at a time. Once done it will have no pith, look 'proper' and be just right for the dish.
Have a merry new year - and only 51 Saturdays to Christmas!!
cut a very thin slice off the top and also the base to steady it and using the sharpest knife possible, take it down the peel just to the flesh, and work round the fruit from top to base which will remove the peel and pith at the same time.
Hold the fruit in one hand and then cut into the segments - don't bother with each individual segment as if it were to be eaten a piece at a time. Once done it will have no pith, look 'proper' and be just right for the dish.
Have a merry new year - and only 51 Saturdays to Christmas!!
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