Try this Italian Poached Oranges recipe, or contribute your own.
Suggest a better descriptionStrip the zest from the oranges with a vegetable peeler, making sure not to peel away any of the white pith. Cut the zest into 1/8-inch shreds with a sharp knife. Place shredded zest in a small saucepan and cover with water. Bring to a boil over low heat. Drain zest, discard cooking water and place zest in a bowl; cover zest with cold water and set aside. Combine the sugar and the water in a medium saucepan, bring it to a boil and cook the syrup until it thickens slightly about 3 minutes. While the syrup is cooking, peel the oranges to expose the flesh. Lower the heat on the syrup and cook the oranges 1 or 2 (they should be submerged in the syrup--if not, switch to a smaller saucepan) at a time for 3 to 4 minutes. Remove the oranges from the syrup with a slotted spoon and place in a serving bowl. Add the shredded zest to the syrup and cook the zest for two minutes, or until the zest is translucent. Remove the zest from the syrup and scatter over the oranges. Chill the oranges and sprinkle with orange liqueur just before serving. Recipe by: Cooking Live Show #CL8903 Posted to MC-Recipe Digest V1 #651 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (2037g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3976 | ||
Calories from Fat: 11 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.7mg | 0 % | |
Potassium 1915.8mg | 50 % | |
Total Carbohydrate 1023g | 301 % | |
Dietary Fiber 25.2g | 101 % | |
Sugars, other 997.8g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3976
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