ORANGE SAUCE
Steps:
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.
- Serve with Dark Chocolate Terrine.
- Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
- Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
- Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
- Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
- To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.
FRESH ORANGES WITH SPICED RED WINE SYRUP
Categories Condiment/Spread Sauce Citrus Dessert Side Christmas Cocktail Party Quick & Easy Orange Red Wine Winter Healthy Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Bring wine, 1 cup sugar, and cinnamon to boil in large saucepan, stirring until sugar dissolves. Boil until reduced to 1 cup, about 18 minutes. Cool syrup completely. Cover and chill until cold. (Can be made 1 day ahead. Keep chilled.)
- Finely grate peel from 2 oranges. Mix peel and 1 tablespoon sugar in small bowl. Using small sharp knife, cut off peel and white pith from all oranges. Working over large bowl, cut between membranes to release segments. (Can be made 1 day ahead. Cover orange segments and sugared peel separately and chill.) Divide oranges and juice among 8 bowls. Drizzle syrup over and sprinkle with sugared orange peel.
EASY ORANGE DESSERT SAUCE
Steps:
- Gather the ingredients.
- Mix the orange zest, juice, and sugar in a small saucepan. Simmer the juice mixture over medium heat, stirring occasionally, for about 15 minutes, until a thick, syrupy sauce has formed. (At this point, you should still be able to pour the sauce, but if you like, continue reducing the sauce to make it even thicker.)
- When the sauce is a consistency you like, stir in the butter and simmer for another 2 or 3 minutes. Remove from the heat and leave to cool.
- Serve the orange sauce chilled, at room temperature, or warm.
- Enjoy.
Nutrition Facts : Calories 71 kcal, Carbohydrate 13 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 16 mg, Sugar 12 g, Fat 2 g, ServingSize 1/2 to 2/3 cups (serves 8 to 10), UnsaturatedFat 0 g
ORANGE WINE SAUCE FOR DESSERT
A dessert sauce made with white wine, orange juice, and vanilla. Good served over fruit or ice cream.
Provided by littleturtle
Categories Sauces
Time 25m
Yield 7-8 serving(s)
Number Of Ingredients 7
Steps:
- Beat the egg yolks, whole egg, sugar, flour, and vanilla until mixture is thick and yellow.
- Blend in the orange juice and wine and cook in a double boiler until foamy.
- Allow to cool.
- Pour over the dessert or serve in a seperate bowl with the dessert.
Nutrition Facts : Calories 74.9, Fat 1.9, SaturatedFat 0.6, Cholesterol 84.2, Sodium 13.6, Carbohydrate 7.6, Sugar 6.5, Protein 1.7
ORANGES IN RED WINE SAUCE
Steps:
- 1. Combine and bring to a boil the wine, water, sugar, cinnamon, cloves and lemon slices.
- 2. Simmer for 3 minutes and keep hot.
- 3. Peel oranges and reserve skins.
- 4. Section oranges, discarding fibrous membranes, and drop sections into the hot syrup.
- 5. Pare away the white part of orange skin and cut rinds into very fine julienne strips.
- 6. Sprinkle the strips over the orange sections in red wine mixture and chill.
- 7. Serve in chilled crystal compote dishes.
RED WINE REDUCTION DESSERT SAUCE
I got these recipe ingredients from Chef Bruce at the Red Rooster Cafe in New Braunfels, TX. I serve this sauce with fresh blackberries from my dad's garden. Layer in a wine glass, sweetened whipped cream, berries, sauce, then more whipped cream. Top with a berry and sprinkle with a little powdered sugar. So good! They also use this sauce on their Monte Cristo Sandwich.
Provided by Deborah Hoermann Watt
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 35m
Yield 10
Number Of Ingredients 4
Steps:
- Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.
Nutrition Facts : Calories 72 calories, Carbohydrate 11.1 g, Fiber 0.1 g, Sodium 1.5 mg, Sugar 10.3 g
WARM ORANGE SAUCE
I created this because I had made Trishie's Chocolate and Orange Bread Pudding from this site, and felt like this would enhance her recipe and give me more of that orange flavor I was wanting. Use to serve on a warm bread pudding. Crepes or a pound cake would be good also.
Provided by Avon- status quo PRO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Bring orange juice, sugar, butter, and salt to a simmer in a saucepan over medium heat.
- Whisk cold water and cornstarch in a small bowl; whisk cornstarch mixture into the simmering sauce until thickened and no longer cloudy.
- Remove sauce from heat and stir in orange peel and triple sec. Serve warm.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 22.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 43.1 mg, Sugar 17.7 g
ORANGE DESERT SAUCE
A beautiful orange sauce, absolutely lush with brownies!
Provided by squeaksquara
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Combine orange juice, zest & sugar in saucepan.
- Simmer for approx 15mins.
- You can continue reducing the sauce after this if you want to make it thicker.
- Stir in the butter, and leave for further 3mins.
- Ta dah! Your sauce is ready. Serve with your choice of dessert.
ORANGE SAUCE
Steps:
- In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.
Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGES IN RED WINE
Provided by Gina Marie Miraglia Eriquez
Categories Dessert Side Low Fat Quick & Easy Orange Red Wine Healthy Potluck Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 2
Steps:
- Divide oranges among 12 (5-to 8-ounces) juice glasses and top with wine. Let stand 5 minutes.
ORANGES WITH DESSERT WINE AND ROSEMARY
Muscat de Beaumes-de-Venise is a sweet, fragrant white wine from the Rhone region of France that can be served either as an aperitif or as a dessert wine. A variety of Muscat wines can be found in most wine stores.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 10m
Number Of Ingredients 4
Steps:
- Heat Muscat, white wine, and 6 rosemary sprigs in a saucepan over medium-low heat until warm.
- Meanwhile, cut away peel and pith from oranges, keeping the segments intact, or, if desired, cut between membranes with a paring knife to release segments. Divide whole oranges or segments among 4 serving bowls. Pour wine mixture over top. Garnish with rosemary, and serve immediately.
PEARS POACHED IN RED WINE, CARDAMOM AND ORANGE
A quick and easy recipe for Pears Poached in Red Wine.
Categories Fruit Dessert Poach Low Sodium Orange Pear Red Wine Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Add pears and return mixture to simmer. Reduce heat and simmer slowly until pears are tender when pierced with knife, about 25 minutes. Transfer pears to plate. Boil liquid in saucepan until reduced to 3 cups, about 20 minutes. (Can be made 1 day ahead. Cover and chill pears in poaching liquid. Before serving, rewarm over medium-low heat until pears are heated through.)
- Arrange 1 warm pear and 1 scoop of ice cream on each of 4 plates. Drizzle some poaching liquid over. Sprinkle with biscotti crumbs. Garnish with orange peel strips, if desired, and serve.
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