Orange slices with citrus syrup
Nutrition Facts
Serving Size About 1 orange, sliced, with syrup
Calories 183
| Amount Per Serving | ||
| Monounsaturated fat | 0 g | |
|---|---|---|
| Saturated fat | 0 g | |
| Total fat | < 1 g | |
| Sodium | 3 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 4 g | |
| Protein | 2 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This dessert uses all parts of the orange — zest, flesh and juice — to add depth and flavor.
Ingredients
(Serves 4)- 4 oranges
- Zest (outermost skin) of 1 orange, cut into thin strips 4 inches long and 1/8 inch wide
For syrup:
- 1 1/2 cups fresh orange juice, strained
- 2 tablespoons dark honey
For garnish:
- 2 tablespoons orange liqueur, such as Grand Marnier or Cointreau (optional)
- 4 fresh mint sprigs
Directions
Working with 1 orange at a time, cut a thin slice off the top and the bottom, exposing the flesh. Stand the orange upright and, using a sharp knife, cut off the peel, following the contour of the fruit and removing all the white pith and membrane. Cut the orange crosswise into slices 1/2 inch thick. Transfer to a shallow nonaluminum bowl or dish. Repeat with the remaining oranges. Set aside.
In a small saucepan over medium-high heat, combine the strips of zest with water to cover. Bring to a boil and boil for 1 minute. Drain and immediately plunge the zest into a bowl of cold water. Set aside.
To make the syrup, combine the orange juice and honey in a large saucepan over medium-high heat. Bring to a boil, stirring to dissolve the honey. Reduce the heat to medium-low and simmer, uncovered, until the mixture thickens to a light syrup, about 5 minutes. Drain the orange zest and add to the syrup. Cook until the zest is translucent, 3 to 5 minutes.
Pour the mixture over the oranges. Cover and refrigerate until well-chilled, or for up to 3 hours.
To serve, divide the orange slices and syrup among individual plates. Drizzle each serving with 1 1/2 teaspoons of the orange liqueur, if using. Garnish with the mint and serve immediately.