Tori Pteat, Good afternoon! I’m really interested in your recipe for “caramelized oranges”, please tell me, is it possible to use them in the layer of the cake? I want to try to play in contrast with dark chocolate ganache.

Ekaterina 3 years ago

Eh, it’s a shame, I didn’t get the oranges... I wanted to surprise my child at school for the holiday and failed. I bought food for the whole class, but now I realized that the oranges should have been small and thin-skinned. Half of my oranges don’t look very good, too wet, but I want more crust. Although I dried them for about 40 minutes. The most interesting thing is that on the Internet many people also get ugly ones, but people praise them)) I don’t know, the aesthetic side is important to me. If it’s ugly, I won’t put it on the table. In addition, nothing worked with chocolate either. It doesn’t harden, although I tempered it according to the rules. What to do now with this mountain of spoiled oranges - I can’t even imagine crying)) Maybe I should keep it in the freezer or it won’t freeze either?

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

1. 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.
2. 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.
3. 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.
4. Cook until the product is soft and the skin becomes almost transparent.
5. 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.

1. Oranges in syrup.
Fresh, juicy oranges in aromatic orange syrup - this dessert very easy and quick to prepare, and it is amazingly delicious.

Compound:
3 oranges
100 g sugar
(not on fasting days, and if we are not preparing dessert for children, you can add 1 more tablespoon of cognac or rum)

Wash the oranges thoroughly. Squeeze juice from one orange. Thinly slice the zest from one orange (only the orange part, without white) and cut it into thin strips. Peel the oranges (2) completely and cut into circles.

Pour orange juice into a frying pan, add sugar and zest (cognac to taste). Cook the syrup over low heat for 5 to 10 minutes, until thickened (the zest becomes transparent). It took me 7 minutes.
Place the orange slices on a plate and At once pour hot syrup.

Place in the refrigerator until ready to serve.
Can be served as a stand-alone dessert or as a sweet sauce: for example, with pancakes, with cottage cheese, with ice cream, on fasting days - with rice ice cream.

2. Oranges in chocolate

This dessert takes several days to prepare, so you need to be patient - but believe me, it's worth it!

Compound:
1 small orange
250 ml water
325 g sugar
100 g dark chocolate

Wash the oranges thoroughly with a brush under running hot water. and cut into circles 5-7mm thick without peeling. Place in a saucepan and add water until it barely covers them. Bring to a boil and simmer over medium heat for 2 minutes. Cool slightly, pour out the water.
Repeat the same thing 2 more times (i.e. for a total of boil the oranges for 2 minutes 3 times, draining the water each time). Let the water drain from the oranges.

Pour 250 ml of water into a saucepan, add 65 g of sugar, bring to a boil, put oranges in it and simmer over low heat for 5 minutes. Remove from heat, leave in syrup for 12 hours (i.e. if you started cooking them, for example, at 10 pm, then leave until 10 am the next day).
The next day, add another 65 g of sugar, bring to a boil, simmer for 5 minutes over low heat. Leave in syrup again for 12 hours.
Repeat 3 more times, each time adding 65 g of sugar.
It turns out Boil 5 times for 5 minutes.

After boiling the last (fifth) time, leave it in the syrup again for 12 hours. Then don’t add any more sugar, just bring the oranges in the syrup to a boil, remove from the heat and remove them from the syrup, placing them on a wire rack to dry.
I place them on a wire rack and as soon as a little syrup has drained from them, I blot each orange circle with a napkin on all sides, pressing lightly (this is necessary to remove excess syrup). Then I put it back on the wire rack.

Dry oranges on a wire rack 24 hours. Then melt the dark chocolate in a water bath, dip the circles halfway into it, place them on parchment paper and put them in the refrigerator until the chocolate hardens.
Turns out juicy and flavorful "orange candy", which you can simply eat, but can also be used For decoration cakes and pastries.
A syrup left over from cooking can be used as a flavoring in baked goods, or for soaking cakes, or simply diluted with water and drunk like an orange drink.

3. Orange slices in caramel.

This dessert is perhaps the most unusual and the most difficult to prepare. Shining orange slices they look very nice and at first glance they look like regular caramel, but when you bite a piece, you will feel the real "explosion" of fresh orange juice from under the fragile caramel shell!

Compound:
1 orange
250 g sugar
125 g water
half tsp vinegar or lemon juice
half tbsp. honey

Peel the orange and divide into slices.

Now each slice needs to be carefully cleaned of the film, trying not to damage the slices. I lightly trim the film and move it away from the slice with the tip of the scissors.

Then I carefully remove the film from the sides and cut it off. (what remains at the bottom of the slices can not be removed, because it is usually difficult to remove there).

Place the peeled slices on toothpicks or chopsticks and leave to dry for 2 hours. To do this, you can insert them into an apple or into granulated sugar so that they dry in the air without touching anything.

Let's prepare caramel.
Add sugar and vinegar to the water. Bring to a boil, add honey.

You need to cook the caramel over fairly high heat, occasionally skimming off the foam. before the “hard ball” test. This means that by dropping hot syrup into a saucer of cold water, you can use your fingers to form a ball out of it, which, after completely cooling, will be hard and will not stick too much to your teeth when biting.

From time to time, drop syrup into the water; at first the drops will simply spread, then gradually they will begin to remain at the bottom, and you can try to roll a ball.
These photos show that the ball is still soft, which means that the caramel is not ready yet, but will boil down soon.

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, turning the slices occasionally, 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.

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, for their cultivation they began to build special premises - greenhouses.

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)