Best 5 Sliced Oranges With Orange Flower Syrup And Candied Hazelnuts Recipes

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In the realm of delectable desserts, sliced oranges with orange flower syrup and candied hazelnuts emerge as a symphony of flavors, textures, and aromas. This captivating dish showcases the vibrant essence of oranges, enhanced by the delicate sweetness of orange flower syrup and the nutty crunch of candied hazelnuts. With its refreshing citrus notes and indulgent textures, this recipe promises to tantalize your taste buds and leave you craving more. Embark on a culinary journey as we unveil the secrets behind crafting this exquisite dessert, guiding you through each step to ensure a delightful and unforgettable experience.

Check out the recipes below so you can choose the best recipe for yourself!

SLICED ORANGES WITH ORANGE-FLOWER SYRUP AND CANDIED HAZELNUTS



Sliced Oranges with Orange-Flower Syrup and Candied Hazelnuts image

Oranges and cinnamon-sugar-coated hazelnuts are served in a syrup of honey and orange-flower water. Who would guess these beautiful desserts contain both soluble and insoluble fiber? The former is thanks to the fruit; the latter, to the nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 4

Number Of Ingredients 9

4 medium navel oranges, peel and pith removed
1/2 cup fresh orange juice, strained (about 2 oranges)
1 sprig rosemary, plus more (optional) for garnish
2 tablespoons mild honey, such as orange blossom
1 tablespoon orange-flower water
2 tablespoons hazelnuts, coarsely chopped
1 large egg white
1 teaspoon packed light-brown sugar
Pinch of ground cinnamon

Steps:

  • Preheat oven to 350 degrees. Make orange-flower syrup: Stir together orange juice, rosemary, honey, and orange-flower water in a small saucepan. Bring to a boil over medium-high heat. Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes. Let syrup cool completely.
  • Make candied hazelnuts: Place nutsin a small bowl. Whisk egg white in anothersmall bowl until foamy. Stir 2 to 3tablespoons whipped egg white into thenuts (enough to coat nuts). Add brownsugar and cinnamon; stir to coat nuts.Transfer hazelnuts to a rimmed bakingsheet. Bake until nuts are dry, 5 to 7 minutes. Let cool completely.
  • Cut oranges into 1/4-inch-thick rounds. Divide among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts, dividing evenly. Garnish with rosemary sprigs, if desired.

Nutrition Facts : Calories 149 g, Fat 3 g, Fiber 4 g, Protein 3 g, Sodium 16 g

SLICED ORANGES WITH CANDIED HAZELNUTS



Sliced Oranges with Candied Hazelnuts image

This Mediterranean-inspired dessert is a good source of two types of fiber -- soluble, from the oranges, and insoluble, thanks to the hazelnuts. Look for orange-flower water at specialty grocers. This recipe is featured in the"Power Foods" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Egg Recipes     Egg Whites

Number Of Ingredients 9

1/2 cup fresh orange juice, strained (from 2 to 3 oranges)
1 sprig rosemary, plus more for garnish
2 tablespoons mild honey, such as orange blossom
1 tablespoon orange-flower water
2 tablespoons coarsely chopped blanched hazelnuts
1 large egg white
1 teaspoon dark brown sugar
Pinch of ground cinnamon
4 navel oranges, peel and pith removed

Steps:

  • Preheat oven to 350 degrees. Stir together orange juice, rosemary, honey, and orange-flower water in a small saucepan. Bring to a boil over medium-high heat. Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes. Let syrup cool completely.
  • Place chopped nuts in a small bowl. Whisk egg white in another bowl until foamy. Stir 2 to 3 tablespoons whipped egg white into the nuts. Add brown sugar and cinnamon; stir to coat nuts. Transfer hazelnuts to a rimmed baking sheet, and spread in an even layer. Bake until dry, 5 to 7 minutes. Let cool completely.
  • Slice oranges into 1/4-inch thick rounds. Divide evenly among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts. Garnish with rosemary sprigs.

SLICED ORANGES IN SYRUP



Sliced Oranges in Syrup image

Make and share this Sliced Oranges in Syrup recipe from Food.com.

Provided by littlemafia

Categories     Dessert

Time 25m

Yield 2 serving(s)

Number Of Ingredients 3

1/2 cup water
1/3 cup sugar
3 seedless oranges

Steps:

  • Cut thin slivers of peel from 1 orange. Don't cut into white membrane.
  • Cover peel with boiling water; let stand 5 minutes. Drain.
  • Heat orange peel, water and sugar to boiling; simmer uncovered until slightly thickened, 10 to 15 minutes. Cool.
  • Cut oranges into slices.
  • Pour syrup over slices; cover and refrigerate.
  • Garnish with sprig of mint if desired.

CANDIED ORANGE SLICES



Candied Orange Slices image

Make and share this Candied Orange Slices recipe from Food.com.

Provided by GoldsmithLissa

Categories     Dessert

Time 40m

Yield 8 slices

Number Of Ingredients 3

1 1/2 cups water
1/2 cup granulated sugar
1 navel orange, sliced crosswise 1/4 inch thick

Steps:

  • In a medium skillet, combine the water and sugar and bring to a boil. Add the orange slices and cook over moderate heat, turning them occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes.
  • Reduce the heat to moderately low and simmer until the syrup is thick and the slices are tender but still intact, turning occasionally, about 10 minutes.
  • Transfer the orange slices to a rack to cool. Reserve the syrup for another use.

Nutrition Facts : Calories 57, Sodium 1.1, Carbohydrate 14.7, Fiber 0.4, Sugar 14, Protein 0.2

FRESH ORANGE SLICES WITH HONEY AND CINNAMON



Fresh Orange Slices with Honey and Cinnamon image

Categories     Dessert     Orange     Winter     Honey     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

4 oranges
3 tablespoons honey
1 cinnamon stick
1 tablespoon orange flower water*
3 tablespoons sliced almonds, lightly toasted

Steps:

  • Using small sharp knife, cut off peel and white pith from oranges. Thinly slice oranges into rounds. Arrange orange slices in shallow bowl. Combine honey, cinnamon stick, and orange flower water in heavy small saucepan. Stir over low heat until mixture comes to simmer, about 2 minutes. Pour hot syrup over oranges. Cool. (Can be prepared 1 day ahead. Cover and chill.) Sprinkle almonds over oranges. Serve cold or at room temperature.
  • A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.

Tips:

  • Select the ripest oranges: Look for oranges with a deep orange color and a firm, heavy feel. Avoid oranges with blemishes or soft spots.
  • Use a sharp knife: A sharp knife will help you get clean, even slices of oranges. A serrated knife is also a good option, as it will help prevent the oranges from tearing.
  • Slice the oranges thinly: The thinner the orange slices, the better they will absorb the orange flower syrup. Aim for slices that are about 1/8-inch thick.
  • Make the orange flower syrup ahead of time: The orange flower syrup can be made up to two days in advance. This will give the flavors time to meld and develop.
  • Toast the hazelnuts: Toasting the hazelnuts will bring out their flavor and make them more crunchy. You can toast the hazelnuts in a pan over medium heat or in a preheated oven at 350 degrees Fahrenheit.
  • Candy the hazelnuts: Candying the hazelnuts will give them a sweet, crunchy coating. To candy the hazelnuts, simply toss them in a mixture of sugar and water and then heat them until the sugar has melted and crystallized.

Conclusion:

Sliced oranges with orange flower syrup and candied hazelnuts is a refreshing and elegant dessert that is perfect for any occasion. The oranges are sweet and juicy, the syrup is floral and fragrant, and the hazelnuts add a crunchy, nutty flavor. This dessert is sure to impress your guests and is a great way to use up any leftover oranges.

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