Oranges in Syrup with Coeur de Saveur Grand Orange
Created by Executive Chef Pedro Toledo, CDM, CFPP
Classic Residence by Hyatt in Dallas
Serves 4
Ingredients:
4 Seville oranges (or sweet oranges)
Pinch of salt
SYRUP:
2 quarts water
1 quart fresh orange juice
2 cups sugar
1 cup honey
3 sticks cinnamon
1/2 cup Coeur de Saveur Grand Orange Liqueur
GARNISH:
Fresh soft cheese (low fat ricotta or cottage) or fat free plain yogurt
4 cinnamon sticks
4 orange leaves (optional)
Directions:
Grate peel from all oranges instead of peeling. Discard grated peel or freeze and save for other recipes that call for orange zest. Quarter oranges. Squeeze juice from oranges. Reserve juice.
Using a needle and thread, thread orange quarters to form a long necklace. Place oranges in a saucepan. Cover with water and pinch of salt. Boil for 25 minutes. Remove from heat, drain and rinse oranges. Place oranges in fresh water, soak oranges, changing water frequently throughout the day until the water remains clear during the soaking process.
To prepare syrup, place water, reserved orange juice, sugar, honey and cinnamon in a saucepan. Cook over medium heat until mixture forms a thick syrup, about 1-½ to 2 hours. Add oranges and orange liqueur and continue cooking until oranges are golden and have absorbed some of the syrup.
To serve, spoon oranges in syrup onto a serving platter or clay pot. Garnish with fresh cheese or yogurt, cinnamon sticks and orange leaves, if desired.
