Caramelized oranges. Caramelized oranges. Recipe with photo. Step by step photos. Gurmel How to decorate a cake with caramelized oranges
Cooking time: 2-2.5 hours
4-5 regular or 6-8 blood oranges (depending on size)
Ingredients:
- 550 g sugar (you can use regular sugar for a lighter color of the circles or brown sugar for more flavor)
- 10 g vanilla sugar or vanilla pod
- 300 ml water
- 200-250 g dark chocolate
- At will and taste - cinnamon, cloves, star anise, ginger and other spices
Cooking method:
Cut the oranges into beautiful slices approximately 5 mm thick.
Place them in boiling water for 2-3 minutes to get rid of bitterness. We drain the water, and lay out the circles on a paper towel, cover the top with it and gently blot it to absorb excess moisture.
Then we place the oranges on the bottom of a deep dish (it is better to take a large diameter one so that the oranges are stacked in fewer layers). In a separate bowl, heat 300 ml of water with brown and vanilla sugar until it dissolves. If we use vanilla from a pod, simply cut the pod in half, remove the seeds and add the whole thing to the syrup. You can also add your favorite spices there - cinnamon, cloves, star anise, ginger and so on. Pour the resulting syrup over the orange slices. And we begin to cook them exclusively over low heat for about 1.5-2 hours - until the orange peel becomes almost transparent, well saturated with sugar syrup. If the syrup evaporates during the process, it’s okay, just add a little more water. But as a result, there will practically be none left. Turn your oranges over a couple of times so that they are soaked on all sides. And watch the ones on the bottom so they don’t burn. In general, they do not require close attention - just look occasionally.
We carefully take out the mugs, let the liquid drain a little and place them on a baking sheet lined with cooking foil. We put the baking sheet into the oven to dry our miracle circles a little at a temperature of 90-100ºC, 20-25 minutes is enough. Be careful not to burn the oranges!
Let the oranges cool. By and large, at this moment we already have a full-fledged dessert ready - oranges in caramel! They are already very tasty in themselves and can not only be eaten with coffee or tea, but also used as a filling for a variety of baked goods...
But, as you understand, we don’t stop there! Melt the dark chocolate in a water bath or in the microwave (you can use both milk and white, but the combination of dark chocolate and sweet orange creates an incredible explosion of flavor). We cover the plate, tray or board with cling film so that later there will be no problems with scraping the oranges from the surface. Dip each orange slice halfway into chocolate and place on film. By the way, some people prefer to dip oranges completely, you can try both ways :)
Leave the circles for a while so that the chocolate hardens. The temptation to eat them early is great, but your patience will be rewarded! If you're in a hurry, you can put it in the refrigerator.
You can store such oranges in a cool, dry place, placing them in a tightly closed jar or container. They will easily last for a couple of weeks, I haven’t tried it longer - they are always eaten faster.
I am sure that if you spend your time on this small culinary feat, you will not regret it at all - because the result will give you and your loved ones real pleasure! I’ll just add that my entire apartment was filled with the wonderful aroma of sweet oranges for a couple of days...
Orange....
This citrus is probably one of the most popular and beloved.
Oranges appeared quite late in Europe, around the beginning of the 15th century. In their homeland, China, they were bred long before the beginning of our era. Vasco da Gama, returning with his companions to Europe, enthusiastically reported how in one of the harbors on the east coast of Africa they were treated to the miracle fruit - oranges.
According to another version, Europeans became acquainted with the orange tree and its fruits thanks to the crusaders, who took them out of Palestine at the same time as lemons. The word “orange” translated from German means “Chinese apple” (“apfel” - apple, “sina” China). For the delicate “Chinese apples”, which cannot tolerate frost, the climate in many places turned out to be unsuitable. Therefore, special premises - greenhouses - began to be built for their cultivation.
At the beginning of the 18th century, the fame of oranges reached Russia. In 1714, Prince A. Menshikov built a palace with large greenhouses in which overseas fruits were grown. Some time later, Catherine II ordered to name this palace together with the settlement Oranienbaum (German “orange tree”) and dedicated a coat of arms to it: an orange orange tree on a silver background.
The history of the Latin name for orange is quite interesting. It turns out that in Ancient Greece, people fought moths with the help of cedar plants, which had a specific aroma. After the famous campaigns of Alexander the Great, the ancient Greeks first became acquainted with orange trees. The smell of their fruit reminded them of zests, so they began to call oranges cedros. The Romans, by analogy with the Greek version, called oranges citrus. According to the ancient Greek legend, Gaia gave Hera golden orange orchards on her wedding day with Zeus. The first wedding night of the great gods lasted three hundred years: pouring water from a sacred spring and enjoying the smell of oranges, Hera became a virgin again and again. This magical orange garden was protected from uninvited guests by the Hesperides and the monstrous dragon Ladon.
And the eleventh labor of Hercules was that he had to pick and bring to Greece golden apples from the overseas gardens of the daughters of Night - the Hesperides.
Oranges were those same golden apples. Subsequently, citrus fruits received a scientific name - hesperidia, named after the Hesperides, the owner of wonderful gardens.
Oranges are called the fruits of eternal youth or “golden apples” because they are not only tasty, but also extremely healthy. The fruits of the orange tree are an essential source of vitamin C, which is one of the so-called antioxidants. This means that it protects cells from free radicals and breaks down cholesterol. Thanks to this, oranges can prolong a person’s youth, strengthen his immune system and slow down the growth of cancer cells. Orange was first used as a medicine in the 16th century. It was then that sailors began to use it as an effective remedy against scurvy. However, this beautiful tree is not always cultivated for its fruits. From greenhouses it migrated to city apartments, and today small orange trees, decorated with large fragrant flowers and small bright fruits, bring comfort and joy to our homes. Since the wood of orange trees has antiseptic properties, manicure tools for professionals are made from it.
I have many more interesting stories about oranges, but I’ll tell you about them next time) And now let’s prepare delicious caramel oranges)
If you love aromatic candied fruits, if you like to treat your friends with original sweets made with love with your own hands, then this is your recipe. I'll try to describe the taste sensations. When you bite into a piece of orange, what you find inside is a syrup similar to honey, only with the taste of orange.
And in general, if you have ever tried honey in a comb, the sensations are similar, only instead of honey it tastes like orange. A very interesting sweet!
This is not the first time I’ve prepared it, but, keeping the idea, I made adjustments to the recipe, namely, I began to soak it in a soda solution for a day. What does this give? Firstly, when I made it for the first time, without soaking, holes formed in many pieces, the pulp of oranges is very tender, the soda solution allows it to strengthen. Secondly, without soaking the crust retains its bitterness. Not a pleasant orange bitterness, but bitterness. Therefore, I recommend that you do not neglect soaking; a day of waiting will be rewarded with a delicious dessert.
Necessary:
- Oranges - 1 kg (preferably small ones)
Soaking solution:
- Water - 1 l
- Soda - 1 tbsp. no slide
Syrup:
- Sugar – 1 kg
- Water - 200 g
Glaze:
- Chocolate (I use bitter) - 50 g
- Water - ok. 1 tbsp. l.
Preparation:
Cut the oranges with the peel into slices about 5 mm thick.
Carefully remove the seeds.
Place in a suitable container and fill with baking soda solution.
Leave for a day.
During this time, the pulp will become stronger and excess bitterness will disappear from the peel. This is a recipe trick.
Ultimately, the taste of soda is not felt at all.
You can gently stir the oranges several times. They should be almost or completely covered with the solution.
There is no need to put them in the refrigerator, just cover and leave at room temperature.
This is what they look like after soaking for a day.
Drain the liquid, add clean cold water a couple of times and drain it too, removing the soda solution.
The holes from the seeds did not rupture later during cooking, they simply remained neat, as can be seen in the very last photo.
Prepare the syrup.
Pour water into the pan, add sugar.
Place on the fire, bring to a boil and simmer for three minutes.
All the sugar will not dissipate immediately, don’t worry, later the oranges will give juice and everything will dissolve.
Place orange slices in boiling syrup, bring to a boil and cook over low heat for 5 minutes.
Turn off the heat, cover with a lid and leave for about 1-2 hours, during which the syrup will become noticeably thinner.
Put it on the fire again, bring to a boil, cook for 15-20 minutes.
Stir occasionally so that the pieces are immersed more evenly in the syrup.
Leave for two hours, or even more, so that the oranges are saturated with syrup.
For the third time, put it on the fire and cook until the slices become translucent.
It may take from 30 to 60 minutes, or more, depending on the variety of oranges.
You can cook oranges not in three, but in more batches and even leave them in syrup overnight. This is quite convenient if you are limited in time.
Remove the oranges from the syrup and let it drain.
The aromatic syrup can be used to add to tea or desserts, for example, you can pour it over ice cream.
Place orange slices on baking paper or a silicone mat and dry in the oven at about 100 degrees.
I dried 30 minutes on the one hand, turned it over and 30 minutes on the other side.
You can dry them immediately on a wire rack, then they will dry on both sides at the same time.
Even cooled pieces should not be brittle; they remain flexible, because there is orange syrup inside.
Cool the dried oranges at room temperature.
In this form they can already be consumed.
Preparing the glaze.
Melt the chocolate in a water bath, adding approx. 1 tbsp. l. boiled water.
It is important not to add too much water, be guided by your chocolate, it should acquire a slightly more liquid consistency, which will not be applied in a too thick layer.
Before glazing the oranges, place them in the freezer for a short time so that the glaze will set immediately on the cold pieces.
I applied the glaze over a bowl using a silicone brush, skimming off any excess chocolate.
After that, the oranges need to be put in the refrigerator (not in the freezer) until the chocolate hardens.
Bon appetit!
If you have any questions, ask.
If you like translucent slices, try .
You can include caramelized oranges. It’s worth trying to cook this dish and surprise your loved ones with an original delicacy!
In the first stage, oranges are boiled in sweet syrup from sugar, then dried in the oven. This way the oranges are completely saturated with sugar syrup and turn out very tasty. When dried, a caramel crust is obtained; the sugar absorbed by the citrus hardens when dried.
Alternatively, the syrup can be supplemented with different shades of taste and aromas by adding a variety of herbs and spices. By adding a little chili, the oranges will turn out not only sweet, but also piquant. Also, ready-made dried oranges can be dipped in chocolate and they will become filled chocolates. Caramelized oranges are considered a ready-made original delicacy that can be safely served. They can also be used to decorate fruit slices.
Cooking time: 2.30 hours, for 6 servings you need the following ingredients:
- oranges - 6 units;
- water 0.300 l;
- sugar - 0.500 kg;
- cinnamon stick - 1 pc;
- star anise - 2 pcs.
Caramelized oranges recipe
- Having prepared the ingredients, we move on to preparing the dish. Wash the oranges and wipe with a paper towel. Next, cut the citrus into circles with a thickness of 5 to 8 mm.
- Place the circles in a bowl and pour boiling water over them. Leave for five minutes. Drain the water to rid the product of the bitterness that comes from the white part of the skin.
- Mix 300 ml of water with half a kilogram of sugar and put on fire until the syrup boils, stirring constantly. Add oranges to the syrup and cook over low heat for one and a half to two hours, cover with a lid. Don't forget to stir periodically.
- Cook until the product is soft and the skin becomes almost transparent.
- Place the oranges on a baking sheet, on foil or permanent paper. Now the baking sheet with the circles can be placed in the oven, preheated to 100 degrees for 25 -30 minutes.
If you leave the dessert longer in the oven, you can get a darker crust, but it will turn out golden. Cooled oranges in caramel are served with tea as a complete dessert.
Even if you have the smallest set of ingredients at home, you can always prepare an excellent treat for tea or to decorate desserts.
The main thing in the dish is speed and ease of preparation, which means that today there will be caramelized orange! And believe me, once you try this dish, your family will refuse any store-bought sweets that contain a lot of thickeners and fillers, and will only demand caramelized oranges. Therefore, take not one, but several pieces of ripe and juicy fruit at once.
In general, the dish came from Belgium, where, as is known, confectioners are very inventive in search of new tastes. It was there that the first caramelized oranges began to be made.
Caramelized Oranges Recipe
The dessert became incredibly popular, but then the chocolatier added another drop of melted chocolate and the delicacy literally “blew up” the world. Why are we worse? Let's try to make both recipes and choose what exactly we will eat today and what can be served for a large family tea party.
Advice! During the preparation of the dessert, an incredibly aromatic syrup remains, which can be used as an additive to tea, porridge or for soaking biscuits.
So, caramelized oranges, what you need:
- 5 medium oranges;
- 500 gr. regular sugar;
- 2 tbsp. water.
How to cook:
1. Wash the fruits, scald and wipe dry;
2. Cut crosswise into circles 5-6 mm thick;
3. Pour water into a saucepan, place all the rounds of fruit, put on fire and boil for exactly 2 minutes to remove bitterness from the skin;
4. Strain the water, place the slices on a napkin and blot off excess moisture;
5. Pour sugar into the same bowl, add water and cook the syrup, stirring it constantly;
6. Place the slices in the syrup, reduce the heat and cook slowly, sometimes turning the slices, and boil for 2 hours.
All that remains is to line a large baking sheet with foil or parchment, place the slices boiled in syrup on it and dry in the oven at 100C for about 20 minutes. The caramelized orange is ready! Now eat dessert and make a batch of caramelized chocolate covered oranges.
Oranges caramelized in chocolate
Ingredients:
- 5 large red or 6 regular oranges;
- 550 gr. regular sugar;
- 10 gr. vanilla sugar or a drop of essence;
- 1.5 tbsp. water;
- 250 gr. natural high-quality chocolate without additives;
A pinch of ginger, cinnamon, star anise or any aromatic favorite spices.
Advice! If you don't have dark chocolate with a high cocoa content at home, take milk chocolate. The main thing is that it is chocolate, not a dessert bar and without additives.
How to make caramelized oranges in chocolate:
1. Scald the fruits, rinse and dry;
2. Cut into slices 4-6 mm across, without removing the skin;
3. Boil all the slices in boiling water for a couple of minutes to remove bitterness;
4. Heat sugar and water in a saucepan or deep frying pan, add spices and essence, cook the syrup, stirring constantly;
5. Dip orange slices into the syrup and boil well for about 1.5-2 hours, until the crust on the slices becomes strong and transparent;
6. Take out the slices, let the syrup drain, place on foil and place in the oven, heated to 100 C, for 25 minutes;
7. Melt the chocolate in a water bath or microwave oven. It will turn out faster and better if the chocolate is cut or broken into small pieces;
8. Stretch cling film onto a large flat plate so as not to scrape droplets of chocolate off the table;
9. Take a slice of orange in caramel, dip it completely or half into chocolate, put it on film and wait until it dries.
The perfect treat for all those with a sweet tooth is ready! Chocolate caramelized oranges are a recipe that not only always works, but can also be supplemented with nuts and sesame seeds. It’s also very tasty to mix two or three types of chocolate and make an amazing recipe for caramelized oranges with triple chocolate! White, milk and dark chocolate are an explosion of taste. But try and choose caramelized oranges for yours. With or without chocolate, this dessert is a delight and looks very beautiful. And finally, some tips.
