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Name: Oranges in Caramel
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: Red berry fruit; Mint sprigs; 150 ml Water; TO DECORATE; 180 g Caster sugar; 4 lg Thin-skinned oranges; 10 ml Cointreau or Grand Marnier; Whipped cream

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INGREDIENTS

Red berry fruit
Mint sprigs
150 ml Water
TO DECORATE
180 g Caster sugar
4 lg Thin-skinned oranges
10 ml Cointreau or Grand Marnier
Whipped cream

Servings

INSTRUCTIONS

In a small heavy pan, gently dissolve the sugar in half the water. Stir if necessary. Turn up the heat and bubble the syrup until it turns to caramel (no more than 190C). Brush the sides of the pan with water to prevent crystals forming as it boils and do not stir once the sugar has dissolved. Pour a little caramel on to a lightly oiled tray or non-stick baking paper, to use later as a decoration. Cover your hand with a cloth and pour the remaining water into the hot caramel. Leave to cool and add the liqueur. Pare the zest from one orange, cut into needle-like shreds and blanch for 2-3 minutes. Drain. Remove the peel and pith from the oranges. Slice almost through into rounds, and pierce with a cocktail stick to hold the shape, or remove as segments from the membrane. Serve the oranges on a plate flooded with the caramel sauce. Decorate with your choice of cream, berries, mint, cracked set caramel or shreds of zest. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Oranges in Caramel

Red berry fruit 
  Mint sprigs 
150 ml Water 
  TO DECORATE 
180 g Caster sugar 
4 lg Thin-skinned oranges 
10 ml Cointreau or Grand Marnier 
  Whipped cream

In a small heavy pan, gently dissolve the sugar in half the water. Stir if  necessary. Turn up the heat and bubble the syrup until it turns to caramel  (no more than 190C). Brush the sides of the pan with water to prevent  crystals forming as it boils and do not stir once the sugar has dissolved.  Pour a little caramel on to a lightly oiled tray or non-stick baking paper,  to use later as a decoration. Cover your hand with a cloth and pour the  remaining water into the hot caramel. Leave to cool and add the liqueur.    Pare the zest from one orange, cut into needle-like shreds and blanch for  2-3 minutes. Drain. Remove the peel and pith from the oranges. Slice almost  through into rounds, and pierce with a cocktail stick to hold the shape, or  remove as segments from the membrane.    Serve the oranges on a plate flooded with the caramel sauce. Decorate with  your choice of cream, berries, mint, cracked set caramel or shreds of zest.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.  Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (94g)
Recipe Makes: 4 servings

Calories: 278
Calories from Fat: 100 (36%)

Amt Per Serving		% DV

	Total Fat 11.1g	15 %
	Saturated Fat 6.9g	35 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.4g
Cholesterol 41.1mg		13 %
Sodium 12mg		0 %
Potassium 23.6mg		1 %
Total Carbohydrate 45.8g		13 %
	Dietary Fiber 0g	0 %
	Sugars, other 45.8g
Protein 0.6g		1 %
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.

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Calories per serving: 278

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