Try this Oranges in Caramel recipe, or contribute your own.
Suggest a better descriptionCarefully pare the rind from the oranges. Cut the rind into needle fine shreds and blanch in boiling water for 30 seconds. Drain and set aside. Peel the oranges, making sure all the pith is removed. Keeping the shape of the fruit, cut the oranges into slices, check there are no pips and secure with cocktail sticks. Place in a serving bowl and scatter over the shreds of rind. If you like, sprinkle the oranges with Grand Marnier. Put the sugar in a small saucepan and add 4floz hot water. Place over a medium heat and stir until the sugar has dissolved. Increase the heat and boil, without stirring, until a light golden caramel forms. Pour most of the caramel over the oranges, pour a little onto a lightly oiled baking tray, for decoration. If you are experienced in sugar spinning, I suggest you spin the sugar over the oranges, it looks beautiful. Chill the oranges for 1 hour. Just before serving, decorate by crushing the remaining caramel over the oranges. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 4 servings | ||
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Calories: 288 | ||
Calories from Fat: 3 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 475.1mg | 13 % | |
Total Carbohydrate 73.3g | 22 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 67g | ||
Protein 2.5g | 4 % | |
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: 288
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