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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.

Elizabeth Karmel
Recipe by Cooking Light November 2006

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Credit: Becky Luigart-Stayner

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

99 calories; calories from fat 30%; fat 3.3g; saturated fat 1.9g; mono fat 1.1g; poly fat 0.1g; protein 0.9g; carbohydrates 18.5g; fiber 1.4g; iron 0.4mg; sodium 23mg; calcium 26mg.
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