Here is where we are making the caramel to go on the oranges . YUM
Here are the oranges before we put the caramel on the them.
Finally here is our finished piece of work can not wait to eat some i am already feeling hungry.
YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
And here is the recipe.
And here is the recipe.4 pounds (2 kg) oranges
(For the orange Zest)
¾ cup mineral of filtered water.
¾ cup vanilla sugar
3 tablespoons of light brown sugar
FOR THE CARAMEL
½ cup vanilla sugar
2 tablespoons of hot water
Using a Vegetable peeler remove the zest from 1 orange.
Cut the strips into julienne(very fine slices)
Bring 2 cups of water to a boil in a medium saucepan over medium high heat.
Add the zest and return to the boil then drain.
Repeat.
Spread the zest out on a tea towel to drain
Bring the mineral water and sugar to a boil
in a medium saucepan over medium heat stirring occasionally until the sugar dissolves.
Add the orange zest bring the syrup to to a boil and
cook until the zest is translucent through about eight minutes.
Using tongs or a slotted spoon transfer the zest to a plate and let cool.
Remove the pith from the zested orange and the pith and skin from the remaining oranges.
Slice the oranges into ¼ inch thick slices
scraping the juices from the chopping from time to time
into a bowl to use later.
Cover the bottom of a 1 ½ quart heatproof serving dish or attractive soufflé dish
with a layer of oranges and sprinkle them with brown sugar.
Repeat sprinkling each layer except for the last one with sugar.
Sprinkle with ¼ cup of the orange juice and set aside.
Make the caramel in a small heavy saucepan mix the sugar with the water and
heat over medium heat swirling the pan until the sugar dissolves
and the mixture caramelizes evenly.
Don’t be tempted to stir the caramel
once it is bubbling it will gradually turn golden and you are looking for a deep golden color.
The minute it is deep golden remove it from the heat and pour it evenly over the oranges.
Let the oranges sit until the caramel has cooled and hardened
then cover and refrigerate for at least two hours
Remove from refrigerator and serve chilled. Garnish with zest.
ENJOY!!!!!!!!!!!!
¾ cup mineral of filtered water.
¾ cup vanilla sugar
3 tablespoons of light brown sugar
FOR THE CARAMEL
½ cup vanilla sugar
2 tablespoons of hot water
Using a Vegetable peeler remove the zest from 1 orange.
Cut the strips into julienne(very fine slices)
Bring 2 cups of water to a boil in a medium saucepan over medium high heat.
Add the zest and return to the boil then drain.
Repeat.
Spread the zest out on a tea towel to drain
Bring the mineral water and sugar to a boil
in a medium saucepan over medium heat stirring occasionally until the sugar dissolves.
Add the orange zest bring the syrup to to a boil and
cook until the zest is translucent through about eight minutes.
Using tongs or a slotted spoon transfer the zest to a plate and let cool.
Remove the pith from the zested orange and the pith and skin from the remaining oranges.
Slice the oranges into ¼ inch thick slices
scraping the juices from the chopping from time to time
into a bowl to use later.
Cover the bottom of a 1 ½ quart heatproof serving dish or attractive soufflé dish
with a layer of oranges and sprinkle them with brown sugar.
Repeat sprinkling each layer except for the last one with sugar.
Sprinkle with ¼ cup of the orange juice and set aside.
Make the caramel in a small heavy saucepan mix the sugar with the water and
heat over medium heat swirling the pan until the sugar dissolves
and the mixture caramelizes evenly.
Don’t be tempted to stir the caramel
once it is bubbling it will gradually turn golden and you are looking for a deep golden color.
The minute it is deep golden remove it from the heat and pour it evenly over the oranges.
Let the oranges sit until the caramel has cooled and hardened
then cover and refrigerate for at least two hours
Remove from refrigerator and serve chilled. Garnish with zest.
ENJOY!!!!!!!!!!!!
1 comment:
I love caramelised oranges. These look delicious.
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