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Oranges in Caramel Syrup

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“For World Tour II - Italy--desserts. I thought this sounded like a wonderful summer dessert served over vanilla ice cream. Recipe source: Bon Appetit (October 1982)”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove colored part or orange and lemon peel with a vegetable peeler, cutting from top to bottom of fruit to get 1/2 x 3-inch strips. Slice lengthwise into julienne. Set lemons aside for another use.
  2. Trim tops and bases of oranges and cut away any pith.
  3. Set oranges on serving platter.
  4. In a saucepan bring water to boil and then add peel and boil for 5 minutes. Drain in a colander and then transfer peels to a 3 quart saucepan.
  5. Add sugar and 1 cup of wine to the peels.
  6. Cook over medium low heat until sugar dissolves, swirling pan occasionally.
  7. Increase heat to high and boil until syrup becomes caramel colored. Remove from heat.
  8. Stir in liqueur and remaining wine (2 1/2 tablespoons).
  9. Pour syrup over oranges and mound peels on top of oranges, arranging remaining peels in syrup around fruit.

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