Orange slice lollipops as before. Step-by-step recipe with photos

You can include caramelized oranges. It’s worth trying to cook this dish and surprise your loved ones 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 soaked sugar syrup and they 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 chocolates with filling. 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 for low heat for one and a half to two hours, cover with a lid. Don't forget to stir periodically.
4. Cook until received soft product, 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.

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, special premises - greenhouses - began to be built for their cultivation.

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 Greek version Oranges were called citrus. According to 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 indispensable source 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 and strengthen him 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 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 a lot more interesting stories about orange, but I’ll tell you about them next time) And now let’s prepare delicious caramel oranges)

If after a party or dinner party you are left with a whole spread of oranges cut into slices, do not rush to despair or finish everything in a hurry. You can cook great dessert for tea - caramelized oranges. Of course, this delicacy can also be prepared for special occasions.

Dessert known since the Middle Ages

In Spain you won’t surprise anyone with ripe oranges. Therefore, even during the Middle Ages, local Moors experimented with fruit slices. This is how candied fruits and caramelized oranges appeared. Soon the recipe became known to the French, then spread throughout Europe, and then throughout the world. Did you know that medieval recipes used honey instead of sugar? Thus, the dessert becomes more long terms storage

Caramelized Oranges: Brown Sugar Recipe

To prepare this dessert you will need the following ingredients:

• medium-sized oranges - 1 kilogram;
• brown sugar - 400 grams;
• water - half a glass.

Wash the fruits and cut them into slices no more than half a centimeter wide. For the process itself we will need a deep frying pan. If you don't know how to caramelize oranges, we'll give you detailed instructions. Spread a layer of brown sugar over the bottom of the pan, then add a layer of oranges. Let's alternate the sequence again. Sprinkle the second layer of oranges again

Now all this fruit and sugar splendor needs to be filled with water. Spread the water evenly around the edges of the pan. Turn on the gas and simmer the dessert under the lid over moderate heat for two hours. Don't forget to check the state of caramelization. If it seems to you that the water has completely boiled away, you can add a little liquid. After the cooking time has expired, remove the circles with a slotted spoon and place them on a flat plate.

Caramelized oranges are suitable not only as an independent dessert for tea or coffee. They can be used to decorate homemade cakes and baked goods. Tip: if you want to get slices of equal thickness, use a vegetable slicer or slice grater.

Using dark chocolate

The following recipe will amaze you with an amazing combination of flavors. To make caramelized oranges in chocolate you will need the following ingredients:

Cooking method

First, cut the oranges into thin slices. Again, you can use a vegetable cutter or a slice attachment for small circles. It is better not to use them. If you don’t like the bitterness of the zest, you can pour boiling water over the prepared slices for a couple of minutes. This time is enough to give hot water characteristic bitter taste. However, after this procedure, do not forget about thorough drying. Line a wide plate with a towel, place orange slices on it, and cover the top with the towel again.

It's time to prepare the syrup. To do this, take a deep saucepan or stewpan of the appropriate diameter. As you already know, you can use a frying pan for these purposes. Add sugar, vanillin, and water. Stir the resulting mixture with a wooden spoon or spatula. Heat until the sugar crystals are completely dissolved.

It's time to lay out the citrus slices. Cook the mixture over moderate heat for one and a half hours. Don't forget to check the condition of the bottom of the vessel with a wooden spoon. Also remember that the slices cannot simmer on one side, so turn them over using metal tongs. The readiness of oranges can be judged by the white layer between the zest and fruit pulp. If it becomes translucent, then it’s time to remove the slices from the vessel.

Place the slices in the oven

Next, for this recipe, the caramelized oranges need to spend some time in the oven. Carefully place the circles on a lined baking sheet and place them in a slightly preheated oven for 20 minutes. The temperature in the oven should not exceed 110 degrees. In fact, the caramelized circles are sent to dry.

Melting chocolate in a water bath

Meanwhile, take two deep enamel or tin vessels of different diameters and place them next to each other. Pour a small amount of water into the lower (wider) container and fill the upper one with dark chocolate slices. Turn on slow fire. Very soon you will see the chocolate begin to melt. You can stir the chocolate mixture from time to time until all the slices have melted.

Registration

Remove the baking sheet from the oven, take tongs and dip each circle exactly halfway into the melted chocolate. Place the finished wedges on a plate lined with baking paper in one layer. There is nothing complicated in this procedure, just be patient. When the slices have cooled completely, the chocolate will harden. To speed up the cooling process, you can place the dish with oranges in the refrigerator.

If you feel like it, you can experiment with white chocolate. The result is original caramelized oranges. They can also be used for cake decoration.

Enjoy your tea!

Yesterday I learned how to caramelize oranges! A very fascinating process, however) I didn’t choose the fruits on purpose, I took those that were in a vase at home. It worked!!! I even took the risk of keeping them in the oven longer, but at the same time the dryer was on low heat (I have an old gas one) and with the door ajar. It took about two hours, almost. Almost ringing!)) I had to get it because it was time to run to pick up the kids at school. Next time I’ll try to cut it a little thinner, BUT simmer on the lowest heat for about 5 minutes (when we remove the bitterness, first). Since at minimum heat the bitterness will not go away in 3 minutes, but 5 minutes seemed just right to me. And the thin slices will be preserved and there will be no bitterness. And I immediately show (boast) how I used the oranges)

Ekaterina 2 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?

I bought the first oranges I came across and had no idea that I needed any special ones. To be honest, I doubt it's the type of orange. And you tried to cook everything at once? Why? You should try it on several if this is a new recipe for you. As for chocolate, it’s not so simple. More precisely, when I understood the essence, it’s simple, but while it’s new, it’s difficult. Because the processes that occur inside chocolate during tempering are not visible to us, which is why it is very easy to make mistakes. It takes practice. It was not the first time I learned how to temper; no one explained anything to me in detail. Now I can see it with my own eyes required temperatures according to consistency. And then work and work.

This recipe has been known since the Middle Ages; in Spain this is how the Moors prepared oranges. The recipe was also known in France; Nostradamus even has a treatise on candied fruits. Oranges prepared in this way are stored for quite a long time.

Caramelized oranges

For this dessert you will need small oranges. This time I took a little larger than necessary. The largest pieces ended up not being very nice, as it was difficult for them to keep their shape. But on taste qualities this had no effect, and they, too, were eaten with gusto.

IN classic version This recipe uses brown sugar. But I replaced it with regular white. I don’t know how it is with brown, but with white it turns out delicious.

Ingredients:

• oranges - 3 pcs.
• sugar - 500 g

Cooking time: 2 hours 45 minutes

I cut the oranges into thin rings, 0.5 cm in diameter.

I put the orange rings in a saucepan and fill them with water. I put it on the fire and bring it to a boil. I boil for 3 minutes to remove the bitterness from the skin.

I take it out of the water and place it on a towel to absorb excess liquid.

I pour a third of the total amount of sugar into a saucepan with a thick bottom.

Place half of the orange slices on top.

I add a second third of sugar.

Then - the remaining oranges and the remaining sugar. Fill with water so that it lightly covers the oranges.

I put it on the fire and bring it to a boil. As soon as the water boils, I reduce the heat and simmer for about two hours, until the skin becomes completely soft.

Carefully place the oranges in a colander and let the syrup drain.

I put the orange slices on parchment and put them in the oven to dry. The temperature should be about 150 degrees.

Drying will take half an hour.

I used these orange slices just as a dessert for guests. Delicious and better than any candy. But they can also be used as an ingredient for desserts.

And when preparing this delicacy, there remains delicious syrup. You can use it too! For example, I poured it over oatmeal and cottage cheese for breakfast.

Caramelized Oranges with Brown Sugar

A slightly modernized recipe for caramelized oranges: instead of regular sugar we use brown.

You will need:

• 1 kg. oranges
• 400 g brown sugar
• 100 g water

It is better to take medium-sized oranges. Cut the fruit into slices 0.5 cm wide.
Take a deep frying pan, add brown sugar to the bottom, and add a layer of oranges.

Repeat the procedure: a layer of sugar and a layer of oranges. Finish it with a layer of sugar.
Fill with water.

Simmer covered over low heat for 2 hours.
Add water if necessary.

These oranges are perfect for tea and last a very long time! You can use honey instead of sugar!
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