Best 10 Poached Oranges With Candied Zest And Ginger Recipes

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Take your taste buds on a journey with our tantalizing poached oranges recipe, a culinary masterpiece that blends sweet, tangy, and aromatic flavors. This delectable dessert features succulent orange segments gently poached in a fragrant syrup, infused with the zest of candied oranges and the warmth of ginger. With its vibrant colors and heavenly aroma, this dish promises to transform any ordinary meal into an extraordinary culinary experience.

Here are our top 10 tried and tested recipes!

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.

CANDIED ORANGE ZEST



Candied Orange Zest image

Use this recipe to make Orange Chiffon Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for garnish for Orange Chiffon Cake

Number Of Ingredients 3

1 orange
1/2 cup plus 2 tablespoons sugar, divided
1 cup water

Steps:

  • Using a vegetable peeler, remove orange zest in strips (leaving white pith behind); slice lengthwise into matchsticks. In a saucepan, bring 1/2 cup sugar and 1 cup water to a boil. Add zest; reduce heat to medium. Cook until zest is soft, about 15 minutes. With a slotted spoon, transfer zest to a baking sheet lined with waxed paper; let cool. Toss with remaining 2 tablespoons sugar. Zest can be stored up to 1 day in an airtight container at room temperature.

CANDIED ORANGE ZEST



Candied Orange Zest image

Provided by Food Network

Categories     dessert

Number Of Ingredients 4

4 to 5 navel oranges, peeled with no remaining pith, cut into 2-inch long strips
1 cup sugar
1 cup water
3 cups sugar for crystallizing

Steps:

  • Heat the 1 cup of sugar and water to a boil. Add peels and simmer until they are transparent, about 12 minutes. Syrup should be thick. Remove from syrup and toss in sugar, let dry, away from humidity. Store in an airtight tin.
  • TIP:
  • RED ORANGES
  • Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes

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.

GINGER-POACHED PEARS



Ginger-Poached Pears image

Here's a simply elegant choice for dessert. The fresh pear halves are roasted in a sweet sauce of ginger ale and honey. -Harriet Millstone, Toronto, Ontario

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 servings.

Number Of Ingredients 5

4 medium pears
1/2 cup ginger ale
1/2 cup honey
1/2 cup chopped crystallized ginger
1/2 cup chopped pecans, toasted

Steps:

  • Preheat oven to 375°. Core pears from bottom, leaving stems intact. Peel pears; cut in half vertically. Cut 1/4 in. from bottoms to level if necessary. Place in an ungreased 13x9-in. baking dish. , Place ginger ale and honey in a small saucepan. Cook and stir until combined; spoon over pears. Bake, uncovered, 25-30 minutes or until tender, basting occasionally., With a slotted spoon, remove pears to individual serving dishes. Transfer pan juices to a small saucepan; stir in ginger. Cook and stir over medium heat 5-8 minutes or until heated through. Spoon over pears; sprinkle with pecans.

Nutrition Facts : Calories 429 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 91g carbohydrate (65g sugars, Fiber 7g fiber), Protein 2g protein.

CANDIED ORANGE ZEST FOR CRANBERRY TRIFLE



Candied Orange Zest for Cranberry Trifle image

Use this orange zest recipe when making our Cranberry Trifle.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

1/2 cup granulated sugar
1/2 cup water
Zest of 1 orange

Steps:

  • In a medium saucepan, bring sugar and water to a boil, stirring to dissolve sugar. Add zest of 1 orange (peeled into long strips with a vegetable peeler); simmer, swirling occasionally, until zest is tender, 8 to 10 minutes. Drain, and transfer to a plate. Dredge zest in sugar, and thinly slice.

CANDIED GINGER POUND CAKE WITH A HINT OF ORANGE



Candied Ginger Pound Cake With a Hint of Orange image

A sweet Southern pound cake, with candied ginger and a hint of orange -- This sour cream cake makes a nice crust and tender crumb. For a more robust orange flavor, brush hot cake with an orange syrup or glaze -- or top each serving with orange curd. NOTE: For the orange extract in this cake, try Recipe #340691 -- but you'll need to plan ahead by about a week!!!

Provided by KerfuffleUponWincle

Categories     Dessert

Time 1h25m

Yield 1 large bundt pan, 18 serving(s)

Number Of Ingredients 11

1 cup butter (2 sticks)
2 cups sugar
1 cup brown sugar (packed)
6 eggs (extra large)
3 cups flour (sifted, reserve 3 tablespoons to mix with candied ginger)
1/4 teaspoon baking soda
1 dash salt
8 ounces sour cream
2 teaspoons orange extract (or substitute vanilla ~ 1/2 teaspoon orange oil can also be used)
1 -2 teaspoon orange zest
1 cup candied ginger (finely minced and mixed with 3 tablespoons flour from above)

Steps:

  • Preheat oven to 300 degrees.
  • Cream butter and sugars until light and fluffy.
  • Add eggs one at a time until mixed well.
  • Combine flour, soda, and salt.
  • Alternately add flour and sour cream until combined with egg/butter mixture.
  • Add extract and zest to cake batter.
  • Gently fold candied ginger mixed with 3 tablespoons flour into cake batter -.
  • Pour into large bundt pan, sprayed with baking spray.
  • Bake at 300 degrees for 1 hour and 10 minutes ~ check for doneness ~ cover top of cake with aluminum foil if it is getting too dark!
  • Continue baking if necessary ~ check at 5 minute intervals till done. Cake in my photo baked for 1 hour and 15 minutes.
  • If desired, brush hot cake with an orange juice/sugar syrup to glaze ~.or top each serving with orange curd.

Nutrition Facts : Calories 352.7, Fat 14.9, SaturatedFat 8.8, Cholesterol 103.5, Sodium 134.3, Carbohydrate 50.8, Fiber 0.6, Sugar 34.2, Protein 4.8

ORANGE GINGERBREAD TASSIES



Orange Gingerbread Tassies image

I make big Christmas cookie plates every year and it's fun to have something with a different shape to include. These have a delicious flavor with the gingerbread and orange, and they are really easy! This is also yummy with lemon zest if you prefer that over the orange. You can also decorate with some candied orange peel if you have it. -Elisabeth Larsen, Pleasant Grove, UT

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
4 ounces cream cheese, softened
1/4 cup molasses
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup all-purpose flour
1/2 cup white baking chips
1/4 cup heavy whipping cream
2 tablespoons butter
4 teaspoons grated orange zest
Candied orange peel, optional

Steps:

  • Beat first 7 ingredients until light and fluffy. Gradually beat in flour. Refrigerate, covered, until firm enough to shape, about 1 hour., Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups. Bake until golden brown, 15-18 minutes. Press centers with the handle of a wooden spoon to reshape as necessary. Cool completely in pan before removing to wire rack., In a microwave-safe bowl, heat baking chips, cream and butter until blended, stirring occasionally. Stir in orange zest; cool completely. Spoon into crusts. Refrigerate until filling is soft-set. If desired, garnish with orange peel.

Nutrition Facts : Calories 91 calories, Fat 6g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 43mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

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

POACHED SALMON WITH GREEN PEPPERCORN, GINGER AND ORANGE SAUCE



Poached Salmon With Green Peppercorn, Ginger and Orange Sauce image

Make and share this Poached Salmon With Green Peppercorn, Ginger and Orange Sauce recipe from Food.com.

Provided by lazyme

Categories     < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups water
1 cup dry white wine
4 slices gingerroot, flattened
1 tablespoon black peppercorns
1 bay leaf
4 lbs salmon fillets
1/2 cup sour cream
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 1/2 tablespoons gingerroot, grated
1 teaspoon orange zest, grated
2 tablespoons fresh orange juice
1 1/2 tablespoons green peppercorns, drained
1/2 teaspoon sugar
1 tablespoon white wine vinegar

Steps:

  • In a small saucepan bring the water and the wine to a boil with the gingerroot, the black peppercorns, and the bay leaf and let the mixture stand, off the heat, for 5 minutes.
  • In a large buttered baking dish arrange the salmon, skin side down, and sprinkle it with salt to taste. Add the wine mixture and poach the salmon, covered tightly with foil, in the middle of a preheated 400°F oven for 20 to 25 minutes, or until it just flakes and is cooked through.
  • Make the sauce while the salmon is poaching:.
  • In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop.
  • Serve the salmon with the sauce.

Nutrition Facts : Calories 470.8, Fat 17.8, SaturatedFat 4.7, Cholesterol 168.6, Sodium 305.6, Carbohydrate 5.8, Fiber 0.2, Sugar 1.9, Protein 61.3

Tips:

  • Choose the right oranges: Select firm, ripe oranges with smooth, unblemished skin. Avoid oranges with bruises or blemishes.
  • Use a sharp knife: Scoring the oranges with a sharp knife before poaching helps the syrup penetrate the fruit and results in more flavorful oranges.
  • Simmer gently: Poach the oranges in a gentle simmer, not a rolling boil. This will prevent the oranges from breaking apart.
  • Cool and store properly: Allow the poached oranges to cool completely in the poaching syrup. Then, transfer them to an airtight container and refrigerate for up to 5 days.
  • Garnish with zest and ginger: When serving, garnish the poached oranges with candied orange zest and crystallized ginger for an extra burst of flavor and texture.

Conclusion:

Poached oranges are a delicious and elegant dessert that can be enjoyed year-round. They are perfect for special occasions or everyday indulgence. With a few simple tips, you can easily make poached oranges at home. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!

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