Italian Caramelized Oranges

Southern Living
This recipe comes from Crescent Dragonwagon's book, Passionate Vegetarian (Workman Publishing, $24.95). Serve over low-fat ice cream with chocolate biscotti for a refreshing finale.
Makes 6 servings

Ingredients

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6 small oranges
1 cup sugar
1/4 cup water
1 tablespoon corn syrup
1/4 cup fresh orange juice
1 teaspoon fresh lemon juice
1 tablespoon orange liqueur

Preparation

Prep: 20 Minutes
Cook: 15 Minutes
Chill: 8 Hours

Grate oranges to equal 2 teaspoons grated rind; set rind aside.

Peel oranges. Remove and discard white pith; separate into sections. Place orange sections in a heatproof serving bowl; set aside.

Cook sugar, 1/4 cup water, and corn syrup in a heavy saucepan over medium heat, stirring often until sugar dissolves.

Increase heat to medium high, and bring mixture to a boil. Boil, without stirring, 8 to 12 minutes or until syrup is a pale golden-amber color. Carefully stir in orange juice, lemon juice, and orange rind. (Mixture will harden.) Cook, stirring constantly, 3 minutes or until mixture returns to liquid consistency.

Remove from heat, and immediately pour hot syrup over orange sections. Let cool to room temperature. Stir in liqueur. Cover and chill 8 hours. Gently stir oranges before serving.

Created date

March 2005

Nutritional Information

Calories 212
Caloriesfromfat 1
Fat 0.4 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 1.4 g
Carbohydrate 53 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 5 mg
Calcium 51 mg