Supremed oranges served with caramelized orange peel.
6 navel oranges
1 cup water
4 tablespoons granulated sugar
Vanilla bean, split
- Strip the orange-only peel 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, supreme the oranges (see note), 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.
Makes 6 servings.
Tip: Supreming an Orange: Using a paring knife, remove the skin, pith, and outer membrane from the citrus fruit. Carefully cut each segment away from white membranes.
Nutritional Information Per Serving (1/6 of recipe): 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.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.