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picture or orange peel recipe

Fresh Oranges With Caramelized Peel

by

Derek Farwagi

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Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert
Cuisine French
Servings 2
Calories

Equipment

  • A small sauce pan to caramelize the orange peel.6

Ingredients
  

These ingredients and timing are for 2 portions. Peeling and stripping the peels into thin strips takes time and care. Allow one orange per person. The strips from the peel of two oranges will be more than enough for the two portions and any leftover sauce can stay refrigerated in a sealed container for a couple of months and used on ice cream.

  • ½ cup water
  • ¼ cup brown sugar
  • 2 navel oranges

Instructions
 

  • With a sharp potato peeler and starting from the stem work down the orange and peel the rind of two oranges taking to care to keep the white pith to minimum. Set the oranges aside.2. Slice the rinds of one orange in 1/8 strips.
    picture of orange peel strips
  • In small saucepan add 1/4 of cup of water, 1/4 cup of brown sugar and the rind strips and bring to a vigorous boil and stirring frequently.
  • In about 10 minutes the mixture will start turning a golden brown and this is the tricky bit. You want to keep boiling and stirring the mixture until it turns a very dark brown ( not black) and starts crystallizing. ( if you think you are burning the pan, don't worry it is just sugar that will dissolve with water).
    picture of caramelized orange peel
  • Once all the water had evaporated, take the pan off the fire and slowly add a drizzle of warm water cup enough to liquify the caramelized sugar. TAKE GREAT CARE. THE COLD WATER ON THE HOT SUGAR  WILL START SPLATTERING WHEN YOU DO SO.
  • Pour in a bowl to cool and if you really want to be fancy, add a tablespoonful of Grand Marnier.
  • Peel all the oranges down to the flesh, slice in thickish 1/4 inch slices and put in a flat serving dish. Pour on some of the caramelized sauce and rinds and keep at room temperature with any excess sauce in a separate bowl.
  • Garnish with coarsely chopped pistachios if you have any around.
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Notes

I usually make two three cupfulls of this sauce at a time because it last refrigerated for a couple of months. Once made, you have an instant fancy dessert - poured on ice cream or whipped Mascarpone and mixed berries
Tried this recipe?Tried this recipe? Let me know how it turned out.