Citrus is a staple at my house. At any given time one can find a variety of lemons, limes, and oranges. Lemons and limes are essential to cocktail making and necessary to garnish my daily afternoon cocktail of refreshing sparkling water. The oranges more for eating, juicing and the occasional fruity dessert. More often than not, orange is deliciously paired with chocolate and used to enhance the flavor of cakes and cookies. But have you ever enjoyed a juicy orange all by its lonesome as a dessert? Caramelized oranges are a sweet taste treat. With only 4 tablespoons of sugar, these oranges are a fat free dessert that would have even FitSugar cheering. The orange peel is slowly simmered in a sugar syrup until it is tender and succulent. Serve the flesh of the orange in a small bowl topped with the syrup and caramelized peel. This makes for an elegant and simple dessert perfect for any old evening or after a Moroccan themed dinner party. For the recipe, read more
6 navel oranges
1 cup water
4 tablespoons granulated sugar
Vanilla bean, split
- Strip the orange by peeling the skins from the oranges with a vegetable peeler.
- Cut peel into thin strips and place in a saucepan with the water, sugar and split vanilla bean. Bring to a boil, then reduce flame to low and simmer slowly for about an hour until the peel is caramelized. Watch carefully and add a few extra drops of water if necessary.
- Meanwhile, using a paring knife, remove the skin, pith, and outer membrane from the citrus fruit. Carefully cut each segment away from white membranes so you are left with only the flesh of the oranges, collecting any juice in a bowl.
- Arrange the segments in a serving dish with the reserved juice, and cover with the caramelized peel. Cool before serving.
Nutrition Facts: Amount Per Serving: Calories: 97, Calories from fat: 1, Total fat: 0 gm, Saturated fat: 0 gm, Cholesterol: 0 mg, Sodium: 3 mg, Carbohydrate: 25 gm, Protein: 1 gm