Poached Oranges Recipes

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ITALIAN POACHED ORANGES



Italian Poached Oranges image

Provided by Food Network

Number Of Ingredients 4

8 seedless oranges
1 1/2 cups sugar
3/4 cup water
1/4 cup orange liqueur, such as Cointreau or Grand Marnier

Steps:

  • Strip the zest from the oranges with a vegetable peeler, making sure not to peel away any of the white pith. Cut the zest into 1/8-inch shreds with a sharp knife. Place shredded zest in a small saucepan and cover with water. Bring to a boil over low heat. Drain zest, discard cooking water and place zest in a bowl; cover zest with cold water and set aside.
  • Combine the sugar and the water in a medium saucepan, bring it to a boil and cook the syrup until it thickens slightly about 3 minutes.
  • While the syrup is cooking, peel the oranges to expose the flesh. Lower the heat on the syrup and cook the oranges 1 or 2 (they should be submerged in the syrup--if not, switch to a smaller saucepan) at a time for 3 to 4 minutes.
  • Remove the oranges from the syrup with a slotted spoon and place in a serving bowl.
  • Add the shredded zest to the syrup and cook the zest for two minutes, or until the zest is translucent. Remove the zest from the syrup and scatter over the oranges. Chill the oranges and sprinkle with orange liqueur just before serving.

BASIL POACHED ORANGES AND GRAPEFRUIT



Basil Poached Oranges and Grapefruit image

Provided by Food Network

Categories     dessert

Time 10m

Yield 2 servings

Number Of Ingredients 8

1 small grapefruit
2 oranges
3/4 cup water
1/4 cup sugar
2 tablespoons lemon juice
1 vanilla bean, split
6 leaves fresh basil, plus extra for garnish
Lemon sorbet or vanilla ice cream for serving

Steps:

  • Using a very sharp knife, peel the grapefruit and oranges, discarding the skins (be sure to remove all of the white pith). Slice the fruit into 1/4-inch rounds, removing pits as you go. Set aside in a medium non-reactive bowl.
  • In a medium non-reactive pan, combine the water, sugar, lemon juice. Scrape the seeds from the vanilla bean and add the seeds and bean to the liquid. Bring to a gentle simmer for 5 minutes. Thinly slice 6 of the basil leaves and toss over the citrus rounds.
  • Remove liquid from heat and strain over the citrus and basil. Refrigerate until chilled.
  • Serve the chilled fruit and liquid over lemon sorbet or vanilla ice cream. Garnish with fresh basil.

PERFECT POACHED FRUIT



Perfect Poached Fruit image

Provided by Ina Garten

Categories     dessert

Time 50m

Yield 10 servings

Number Of Ingredients 11

1 (750 ml) bottle vin santo
1 1/2 cups sugar
1 large cinnamon stick
6 whole cloves
1 vanilla bean
1 orange, zest julienned
1 lemon, zest julienned
10 whole Bosc pears
1 1/2 cups large dried figs
1 1/2 cups large dried apricots
3/4 cup large dried pitted prunes

Steps:

  • Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
  • Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.
  • Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla bean before serving if you like.

POACHED ORANGES WITH CANDIED ZEST AND GINGER



Poached Oranges with Candied Zest and Ginger image

Categories     Ginger     Dessert     Poach     Christmas     Kid-Friendly     Orange     White Wine     Vegan     Gourmet     Fat Free     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 to 12 servings

Number Of Ingredients 8

1 (2-oz) piece fresh ginger (2 to 3 inches long)
12 navel oranges (preferably small)
1 1/2 cups water
2 cups sugar
1/4 teaspoon salt
1 1/2 cups dry white wine
1 cup fresh orange juice
1/2 cup plus 2 tablespoons Grand Marnier

Steps:

  • Peel ginger and halve crosswise. Cut pieces lengthwise into 1/16-inch-thick slices, then cut slices into 1/8-inch-wide julienne strips and transfer to a 2-quart heavy saucepan.
  • Remove zest from 3 oranges in long wide strips with a vegetable peeler, removing any white pith from zest with a paring knife, and add to ginger in pan. Fill pan three-fourths full with cold water and bring to a boil. Boil 1 minute, then drain in a sieve. Return zest and ginger to pan and refill with cold water. Bring to a boil, then reduce heat and simmer, uncovered, 10 minutes. Drain zest and ginger. Repeat simmering with more cold water for another 10 minutes, then drain.
  • Bring 1 1/2 cups water, 1 cup sugar, and salt to a boil in saucepan, stirring until sugar is dissolved. Add zest and ginger and gently simmer, uncovered, stirring occasionally, until zest and ginger are completely translucent and syrup is thickened, 15 to 20 minutes. Drain candied zest and ginger in a sieve, discarding syrup.
  • Meanwhile, cut 1/2 inch from top and bottom of all oranges with a sharp knife, exposing fruit at both ends. Cut peel and pith from sides (leaving no white parts) with paring knife, trimming fruit if large (but retaining orange shape) to 2 1/2 to 2 3/4 inches wide at middle. Discard trimmings.
  • Bring wine, orange juice, 1/2 cup Grand Marnier, and remaining cup sugar to a boil in a deep 12-inch heavy skillet, stirring until sugar is dissolved, then boil 3 minutes. Add oranges, arranging in 1 layer, and simmer, covered with a tight-fitting lid, 10 minutes. Transfer oranges with a slotted spoon to a serving dish, inverting them (so syrup coats oranges). Add candied zest and ginger to syrup and boil over moderate heat, uncovered, until syrup is thickened and mixture is reduced to about 1 1/4 cups, 10 to 15 minutes. Remove from heat and stir in remaining 2 tablespoons Grand Marnier.
  • When oranges are cool enough to handle, cut each crosswise into thirds on a cutting board, then reassemble "whole" in serving dish. Spoon zest mixture, including syrup, over oranges, arranging zests and ginger decoratively over them. Chill oranges in serving dish until cold, at least 1 hour.
  • Just before serving, spoon syrup in dish over oranges to coat. Serve chilled or at room temperature.

FRENCH ORANGE POACHED PEARS (POIRE AVEC ORANGE)



French Orange Poached Pears (Poire Avec Orange) image

A lovely version of poached pears that I learned when visiting France. The syrup creates a marmalade flavor! It's perfect!

Provided by ladyngetal

Categories     World Cuisine Recipes     European     French

Time 1h45m

Yield 3

Number Of Ingredients 7

1 ½ cups orange juice without pulp
½ cup packed brown sugar
¼ cup white sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
3 whole pears, peeled and cored
½ cup chopped walnuts

Steps:

  • In a large saucepan over medium heat, mix together the orange juice, brown and white sugar, vanilla extract, and cinnamon. Bring the mixture to a boil, stirring to dissolve the sugar. Place pears into the syrup, and cover; simmer pears for 1 hour and 15 minutes, spooning sauce over pears every 10 minutes, and turning pears over twice during cooking time.
  • Transfer pears to individual serving dishes. Continue cooking the syrup, stirring often, until thickened, about 15 more minutes, then mix in the walnuts. Pour the sauce over the pears to serve.

Nutrition Facts : Calories 497.8 calories, Carbohydrate 95 g, Fat 13.2 g, Fiber 7.1 g, Protein 4.5 g, SaturatedFat 1.2 g, Sodium 14 mg, Sugar 80 g

COLD CANDIED ORANGES



Cold Candied Oranges image

Slowly poaching fresh, firm seedless oranges in a light sugar syrup is a simple yet magical kind of alchemy. You still end up with oranges, yes, but now they are glistening jewels - cooked but juicy, candied but fresh, bitter but sweet - that make an uncommonly elegant and refreshing dessert after a heavy winter meal. These cold candied oranges keep up to a month in the refrigerator, and any that are left over can be delicious with thick yogurt in the morning, or beside a cup of mint tea in the afternoon. But in every case, they are most bracing and most delicious when super cold.

Provided by Gabrielle Hamilton

Categories     dessert

Time 2h

Yield 6 candied oranges

Number Of Ingredients 2

6 firm, juicy, seedless oranges with thin skins (recently I've been using Cara Cara oranges), no bigger than a baseball
6 cups granulated sugar

Steps:

  • Bring a stainless-steel pot of water to a boil. (It should be large enough to hold the oranges submerged.)
  • Wash and dry the oranges, and channel from stem to navel at 1/2-inch intervals, removing strips of peel while leaving the pith intact, until the oranges resemble those onion domes on Russian churches. (You need a good, sharp channeler, not a tiny-toothed zester for this one.)
  • Place the oranges and their long, fat threads of channeled peel into the boiling water, and reduce to a simmer. Cover the oranges with a lid one size too small for the pot, to keep them submerged. Let them blanch for about 25 minutes to remove the harshest edge of their bitter nature. They should swell and soften but not collapse or split.
  • Remove the oranges and zest from the simmering water with a slotted spoon, and set aside. Dump out the blanching water, and return the dry pot to the stove.
  • In that same pot, combine the sugar with 6 cups water; bring the sugar water to a boil over medium-high, stirring until the sugar has dissolved, then allow to gently boil, and reduce for 10 minutes, uncovered. You want some water to evaporate and for the syrup to take on a little body.
  • Carefully place blanched oranges and zest into the sugar syrup, and reduce heat to a very slow, lethargic simmer. Cover oranges with a parchment circle cut slightly larger than the circumference of the pot (by 1 inch is enough), then place the too-small lid on top of the parchment on top of the oranges, to keep them fully submerged (and sealed under the parchment) in the sluggishly simmering syrup.
  • Cook the oranges in the syrup for about 45 minutes, checking on them frequently to keep the temperature quite slow and stable, until they take on a high gloss and appear vaguely translucent and jewel-like. (We have several induction burners that come with features that can hold a temperature, and I leave the oranges at around 170 degrees for most of the candying, sometimes with a little bump up to 180. But without a thermometer or an induction burner, just a visual slow, slow, slow bubble is a good cue.)
  • Cool oranges and peels in their syrup for a full 24 hours before serving. This kind of "cures" them. They get even better after 48 hours. First, you'll want to let them cool at room temperature until no longer warm to the touch, at least 4 hours, then refrigerate them until thoroughly chilled. The oranges last refrigerated for 1 month as long as they are submerged in that syrup.
  • Serve very cold. Eat the whole thing, skin and all, with a knife and fork. It's like a half glacéed fruit and half fresh fruit - refreshing, tonic, digestive and so great after dinner.

VANILLA-POACHED ORANGES



Vanilla-Poached Oranges image

Use this recipe to make our Pavlova with Vanilla-Poached Oranges.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 1 pavlova

Number Of Ingredients 3

1 1/2 cups sugar
1 vanilla bean, split, seeds scraped
3 navel or Cara Cara oranges (or a mix), peel and pith removed, flesh cut into segments

Steps:

  • Heat sugar and 1 cup water in a medium saucepan over medium heat, stirring until sugar has dissolved. Stir in vanilla and oranges. Reduce heat, and simmer 10 minutes. Let cool completely.

POACHED BLOOD ORANGES IN CLEMENTINE RATAFIA



Poached Blood Oranges in Clementine Ratafia image

Provided by Amanda Hesser

Categories     project, dessert

Time 1h45m

Yield Makes 9 to 10 jars

Number Of Ingredients 7

6 clementines, rinsed
15 ounces vodka
14 1/2-inch stick cinnamon, in pieces
1 teaspoon coriander seeds, crushed
7 ounces sugar, plus 2 1/2 pounds
13 pounds blood oranges (about 20)
1 1/2 cups lemon juice (from about 5 or 6 lemons)

Steps:

  • To make the ratafia: halve and juice the clementines. Remove the pulp. Thinly slice the peels of 5 clementines. In a jar, combine the clementine juice, peel, vodka, cinnamon, coriander and 7 ounces sugar. Stir, then refrigerate, shaking once a day for the first few days to dissolve the sugar. Store for 2 months (that's not a typo), then strain through cheesecloth. The ratafia may be stored in the refrigerator for up to 2 years.
  • Cut 5 pounds of blood oranges into 1/3-inch-thick slices, discarding the ends. Juice the rest of the oranges until you get 6 cups of juice. Layer blood-orange slices and remaining sugar in a container. Pour in blood-orange juice and lemon juice. Refrigerate overnight.
  • The next day, transfer slices and juice to 2 large pans. The fruit should be just covered with juice. If not, add a little more juice. Cover with parchment paper. Place over low heat and very slowly bring to a simmer. Simmer until the peel is tender, 30 to 60 minutes.
  • Meanwhile, put 10 sterilized 8-ounce canning jars and lids on a baking sheet and place in an oven preheated to 225 degrees. When orange slices are done, remove jars from the oven. Add a little cooking syrup to the bottom of a jar, then lay in 3 orange slices and pour in 1 tablespoon of clementine ratafia. Fill the jar to the top with more slices and cooking syrup. Add another tablespoon of ratafia. Clean off the rim and tighten the lid. Repeat with the remaining orange slices. (Leftover ratafia may be served as an after-dinner drink with a wedge of clementine.)

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 0 grams, Carbohydrate 117 grams, Fat 0 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 107 grams

PAVLOVA WITH VANILLA-POACHED ORANGES



Pavlova with Vanilla-Poached Oranges image

A snowy pavlova is topped with vanilla-poached orange slices.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

6 large egg whites, room temperature
1 1/2 teaspoons cornstarch
1 teaspoon distilled white vinegar
Pinch of salt
1 1/4 cups superfine sugar
1 teaspoon pure vanilla extract
Creme Fraiche Filling for Pavlova with Vanilla-Poached Oranges
Vanilla-Poached Oranges

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Put egg whites, cornstarch, vinegar, and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy. Gradually add sugar; beat until stiff peaks form. Beat in vanilla.
  • Spread meringue into a 10-inch round (2 inches high) on prepared sheet. Bake 10 minutes. Reduce heat to 200 degrees; bake until firm, 40 to 50 minutes. Turn off oven; let pavlova dry in oven overnight.
  • To serve, spread filling over pavlova, and top with drained oranges.

POACHED ORANGES



Poached Oranges image

Poached oranges make a satisfying, colorful dessert. The oranges have a concentrated taste, especially with the addition of Grand Marnier.

Provided by Jacques Pepin

Categories     dessert

Time 25m

Yield Eight servings

Number Of Ingredients 5

8 large seedless oranges
7 tablespoons sugar
1/2 cup water
2 tablespoons Grand Marnier
1 sprig fresh mint, for garnish

Steps:

  • Peel the oranges with a sharp knife, removing all the white membrane. Cut the oranges into half-inch> to three-quarter-inch-thick slices. Place the slices in a saucepan with the sugar and water. Cover, bring to a boil, and simmer gently for five minutes.
  • Carefully remove the orange slices from the syrup and place them in a serving dish. Cook the syrup to reduce it to approximately a half cup and pour it over the oranges.
  • When cool or at serving time, sprinkle the oranges with the Grand Marnier. Decorate by placing the mint sprig in the center.

Nutrition Facts : @context http, Calories 111, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 23 grams

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