Ice Cream Stuffed Oranges With Caramel Sauce Recipes
ORANGE CARAMEL ICE CREAM SAUCE
We added a touch of orange extract to a creamy caramel sauce to make a rich homemade ice cream topping. Or try it as a dip for fruit or cookies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/3 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook and stir brown sugar and cream over medium heat until sugar is dissolved. Bring to a boil; cook until mixture is reduced by half, about 5 minutes. Remove from the heat. Stir in milk and orange extract. Cover and refrigerate. , Just before serving, warm over low heat. Serve with ice cream or dessert of choice.
Nutrition Facts : Calories 215 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 37mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.
CARAMEL CREAM SAUCE
Provided by Food Network
Number Of Ingredients 6
Steps:
- In a small saucepan, bring the sugar, water and lemon juice to a boil. Brush down sides of pan with a pastry brush dipped in water. Add the corn syrup and cook until golden. Remove from heat and stir in the heavy cream in a slow but steady stream. If the sauce is lumpy, return the pan to the heat and stir until smooth. With pan off the heat, stir in the butter.
- Serve over ice cream and nuts (like walnuts or pecans).
PASTRY CRISPS WITH VANILLA ICE CREAM AND ORANGE CARAMEL SAUCE
Categories Liqueur Dessert Bake Quick & Easy Orange Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- On a lightly floured surface roll out the puff pastry 1/8 inch thick and cut out as many 6-inch squares as desired, reserving any remaining dough, covered and chilled, for another use. (Extra squares, baked, keep in an airtight container at room temperature for several days). Transfer the squares to an ungreased baking sheet, bake them in the upper third of a preheated 425°F. oven for 12 to 15 minutes, or until they are crisp and golden, and let them cool on a rack.
- While the pastry is baking, remove the zest from half of the orange with a vegetable peeler and chop it. With a serrated knife cut away the remaining zest and the pith from the orange, discarding them, and cut the sections free from the membranes, discarding the membranes. In a heavy skillet cook the sugar over moderate heat, undisturbed, until it begins to melt and continue cooking the sugar, swirling the skillet, until it is a golden caramel. Remove the skillet from the heat and add the water carefully with the chopped zest. Simmer the sugar mixture, stirring, until the caramel is dissolved, add the Grand Marnier, and boil the mixture until it is reduced to about 1/4 cup. Strain the sauce into a bowl and let it cool until it is warm.
- Put a pastry square on each of 2-dessert plates, top each pastry with a scoop of the ice cream and some of the orange sections, and drizzle each serving with some of the sauce.
CARAMEL-ORANGE SAUCE
Provided by Karen DeMasco
Categories Citrus Fruit Dessert Low Fat Vegetarian Low Cal Orange Winter Low Cholesterol Vegan Party Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Very thinly slice 1 orange into rounds (about 1/16 to 1/8 inch thick). Remove any seeds. Place slices in medium bowl and add 1/2 cup sugar; let stand at room temperature 1 hour.
- Combine 1 cup sugar and 1/4 cup water in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add orange-sugar mixture to caramel (mixture will bubble up). Return pan to medium heat; simmer until orange slices are tender, stirring occasionally, 12 to 15 minutes. Cool 10 minutes.
- Transfer orange mixture to processor; add butter and coarse salt and process until orange slices are very finely chopped. Pour mixture through fine strainer set over bowl, pressing on solids to release as much liquid as possible (sauce will be thick). Cool. DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm before using.
- Using sharp knife, cut off peel and white pith from 4 oranges. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Mix orange segments and juices from bowl into warm sauce.
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