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Once the sugar gets to the color you want, pour in the cream and juice all at once. Let the sauce boil on high for about a minute or so. Add the butter and then simmer the sauce for a few minutes to thicken. Pour the sauce into a clean jar. The sauce will be fairly thin, but it will thicken as it cools.
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Orange-flavored Crème Caramel. Step 1/8. First, preheat the oven to 180°C/350°F and prepare the bain-marie. Step 2/8. Beat the eggs and the egg yolks well. Take a medium saucepan, put the eggs and sugar in it and turn the heat on to lowest setting. Gradually add the milk until the mixture is smooth. Step 3/8.
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A cross between caramelized oranges and candied orange slices, this 2-ingredient citrus fruit dessert elevates the decor and flavor to cakes, cupcakes, toast, and yogurt bowls!. Easy Slices of Caramelized Oranges . Caramelized oranges make a beautiful topping for sweet baked goods like citrus cake, chia pudding, yogurt bowls, oatmeal, baked into baked oats, and even added to toast with layer.
Caramel Oranges
Preheat oven to 300°F. Line a large baking sheet with parchment paper; set aside. Beat egg whites in a stand mixer fitted with the whisk attachment on high speed until stiff peaks form, about 1.
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Making the Caramel. In a small saucepan add ¾ cups of sugar and 6 tablespoons of the mandarin juice. Bring to a boil, swirling the pans to dissolve the sugar. Let the mixture slow boil until it turns a dark amber. Do not stir. This can take approximately 5-8 minutes.
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Preheat the oven to 180°C/360°F/160°C fan. Now make the cake batter: in a large mixing bowl, whisk the eggs with the sugar until light and creamy. Gradually whisk in the flour, baking powder, chestnut purée, melted butter until the batter is smooth. Then whisk in the vanilla and more orange zest. Pour over the caramel in the tin and bake in.
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In a saucepan combine the water, orange juice and sugar. Bring to a boil over medium heat and allow the caramel to color a bit—about 5-10 minutes. Meanwhile, arrange the oranges slices on plates and sprinkle with ground cinnamon. 3. When the dry caramel is ready, drizzle over orange slices and allow to cool a bit before serving.
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Directions. Cut top and bottom off 3 oranges to expose flesh. Stand each orange upright, and cut off peel (including pith) in vertical strips. Cut flesh into 1/4-inch rounds, reserving juice in a bowl. Juice remaining 2 oranges, adding enough juice to reserved juice to equal 1/2 cup. Make the caramel sauce: Prepare an ice-water bath.
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Preparation. Step 1. Finely grate zest from oranges, then squeeze enough juice to measure 1 cup. Step 2. Pour juice through a fine sieve into a 2-quart heavy saucepan, discarding pulp, and stir in.
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1/2 cup / 125 ml warm water. Cut a slice off the top and bottom of each orange to reveal the flesh. Stand the fruit upright on a cutting board and, cutting from the top down to the bottom, remove the peel and pith. Set the peel of 1 orange aside. Cut each orange into 5 slices and place them in a bowl.
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Preparation. Step 1. Very thinly slice 1 orange into rounds (about 1/16 to 1/8 inch thick). Remove any seeds. Place slices in medium bowl and add 1/2 cup sugar; let stand at room temperature 1 hour.
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Directions. Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter. In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes.
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Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down.
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Preheat the oven to 150ºC/fan130ºC/gas 2. In a small bowl, beat the eggs lightly with the remaining sugar. Strain the cream into the eggs, discarding the zest, and stir well. Pour the mixture into the ramekins, then place in a large roasting tray. Pour in hot water until halfway up the ramekins' sides.
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Cut the top and bottom ½ inch off of the remaining 6 oranges. Stand each orange on one of its flat ends and use a sharp knife to cut down and around the fruit, peeling away all the skin and pith. Thinly slice the oranges crosswise and shingle evenly in a 13 by 9-inch baking dish.
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Step 4. Heat one third of butter (1 teaspoon) in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 6 orange slices until golden, 2 to 3 minutes on each.
