Candied Orange Slices with Ganache Dipping Sauce

Candied Orange Slices with Ganache Dipping Sauce Recipe
Becky Luigart-Stayner
Because the orange slices are sticky, layer them between sheets of wax paper or parchment paper, and arrange in a small box or glassine bag. Spoon the sauce into a ramekin, and secure with plastic wrap and a ribbon. Include a note to microwave the sauce for 15 seconds and stir before serving. You can also include the subtly flavored orange syrup with the gift and a note to use it for sweetening iced tea, flavoring cocktails, or moistening slices of pound cake.

Yield:

8 servings (serving size: 4 orange quarters and 1 tablespoon ganache)

Recipe from

Cooking Light

Nutritional Information

Calories 99
Caloriesfromfat 30 %
Fat 3.3 g
Satfat 1.9 g
Monofat 1.1 g
Polyfat 0.1 g
Protein 0.9 g
Carbohydrate 18.5 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 23 mg
Calcium 26 mg

Ingredients

Oranges:
8 (1/4-inch-thick) unpeeled orange slices (about 2 oranges)
2 1/2 cups granulated sugar
2 cups turbinado sugar
1 1/2 cups water
1 tablespoon Grand Marnier (orange-flavored liqueur)
Dash of salt
Ganache:
2 tablespoons 2% milk
1/2 cup semisweet chocolate chips

Preparation

To prepare oranges, place orange slices in a medium saucepan; cover with water. Bring to a boil; drain orange slices on paper towels.

Combine sugars, 1 1/2 cups water, liqueur, and salt in a medium saucepan. Bring to a boil (do not stir); reduce heat and simmer, without stirring, until a candy thermometer registers 220° (about 8 minutes). Add orange slices; simmer, without stirring, 45 minutes or until peel becomes translucent. Remove orange slices from syrup with a slotted spoon; drain on parchment paper for 5 minutes or until cool enough to handle. Place on a wire rack, and cool completely. Cut orange slices into quarters.

To prepare ganache, place milk in small microwave-safe bowl. Microwave at HIGH for 1 minute. Add chocolate chips; let stand 5 minutes, stirring occasionally until chocolate melts. Serve orange wedges with ganache.