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Oranges In Syrup

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Oranges In Syrup

Cuisine:World

Course:Dessert

20m prep 10m cook 0h ready

About 5 cups Serve these with ice cream; use any leftover syrup in cocktails.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 large navel orange
  • 1 cup sugar
  • ½ cup orange marmalade
  • ¼ cup water
  • (2 tablespoons Cognac or other brandy or 1 teaspoon orange flower water)
  • 5 large navel oranges
  • 1
    • 1 stick (4 oz or 115g) unsalted butter, softened
    • ½ cup (100g) sugar
    • 1 teaspoon vanilla
    • Finely grated zest of 1 lemon
    • 1 large egg
    • ¾ cup sifted (75g) cake flour
    • Pinch of salt
    • (1 ½ tablespoons poppy seeds)
    Sub-recipe steps
    1. Beat in a medium bowl, or a stand mixer with the paddle attachment, until light and fluffy: 1 stick (4 oz or 115g) unsalted butter, softened; ½ cup (100g) sugar
    2. Beat in: 1 teaspoon vanilla; Finely grated zest of 1 lemon
    3. Add and beat until combined: 1 large egg
    4. Stir in: ¾ cup sifted (75g) cake flour; Pinch of salt; (1 ½ tablespoons poppy seeds)
    5. Drop the cookies by the teaspoon 3 inches apart onto the prepared baking sheets. Bake until the edges brown, 6 to 7 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 large navel orange
  • 1 cup sugar
  • ½ cup orange marmalade
  • ¼ cup water
  • (2 tablespoons Cognac or other brandy or 1 teaspoon orange flower water)
  • 5 large navel oranges
  • 1 Lemony Butter Wafers, Tuiles, or Almond Macaroons

Let's Cook

  1. Step 1.

    Wash and dry, grate the zest from, and set aside: 1 large navel orange

  2. Step 2.

    Combine the zest in a small saucepan with: 1 cup sugar; ½ cup orange marmalade; ¼ cup water

  3. Step 3.

    Bring to a boil over medium-high heat, stirring constantly, then reduce the heat as low as possible and simmer for 10 minutes. Remove the syrup from the heat and let cool to tepid. If desired, stir in: (2 tablespoons Cognac or other brandy or 1 teaspoon orange flower water)

  4. Step 4.

    Set aside. Slice off the peel as for sectioning (but do not separate the segments), from the zested orange as well as: 5 large navel oranges

  5. Step 5.

    Cut the oranges crosswise into ¼-inch-thick slices. Arrange them in slightly overlapping rows in a large shallow dish and pour the syrup over them. Cover and refrigerate for 12 to 24 hours. Serve with: Lemony Butter Wafers, Tuiles, or Almond Macaroons

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