Easy Caramelized Oranges in Vanilla Sauce
Easy Caramelized Oranges in Vanilla Syrup is a lovely alternative to a baked dessert for this time of year. First, it is so simple to make. Second, it’s beautiful. Third, it’s delicious.
It truly is the dessert you’re looking for if you want the freshness of the winter season, want to keep it pretty healthy and want to impress!
Citrus season in Arizona is a big deal! Many of us have citrus trees in our yards. I have sweet AZ orange, lemon and ruby grapefruit trees but they are immature and haven’t produced any fruit yet (next year!). But, the market has gorgeous blood oranges, Cara Cara, mandarins, navels and more!
For this recipe, I love it when I have lots of colors. The blood oranges are the redder ones, the Cara Cara are more peach colored, and the Navels are the traditional orange color.
Start by making the simple vanilla syrup. Bring sugar and water to a boil and add a vanilla bean that’s been split down the middle and the seeds removed. Add the seeds and the spent bean to the simmering sugar/water mixture and simmer for 15 minutes. Cool completely.
Cut the top and bottom off of the oranges. Stand each one on it’s end and slice the peel and pith off. Then cut each orange into 1/4-inch slices.
Arrange the oranges and dates in a shallow bowl, alternating the colors. Once the syrup has cooled, pour it over the oranges and dates, covering it all.
Place the bowl into the fridge and refrigerate for at least 2 hours, but overnight is preferable.
When ready to serve, place about 5 slices of oranges, a few slices of dates and a tablespoon or two of syrup in each dish. Top with crushed pistachio nuts.
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Easy Caramelized Oranges in Vanilla Sauce
Makes: 10 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes plus chill time 3 hours
Ingredients
- 1 & 1/2 cups sugar
- 1 & 1/2 cups water
- 1 vanilla bean or 2 tbsp pure vanilla extract
- 5 pounds oranges (cara cara, naval, valencia, blood, tangerines)
- 10 dates, pitted and sliced into thin strips
- 1/2 cup pistachios, crushed
Instructions
In a small pot, bring sugar and water to a boil over medium-high heat. In the meantime, split vanilla bean in half and scrape the seeds into the sugar-water mixture and then add the spent vanilla bean. If working with vanilla extract, add it when you add the sugar and water to your pot. Once boiling, reduce heat to low and simmer for 15 minutes. Remove from heat and allow to cool completely. You can prepare the vanilla syrup several days in advance and refrigerate.
While the syrup cools, use a sharp knife to remove the peels from the citrus. To do this easily, first cut off each end, and then place the orange on one of its flat sides, then remove the remaining peel starting from the top, and working my way down the oranges with the knife.
Cut into 1/4 inch slices.
Arrange oranges and dates in a large shallow dish, alternating between varieties.
Once syrup is cool, pour it over the orange slices and dates. Make sure there is enough syrup to cover all of the sliced oranges.
Cover and cool in the refrigerator for at least two hours or overnight. The longer the oranges sit in the syrup, the more flavor they develop.
Serve about 5 orange slices, a few slices of dates, and about a tablespoon of the syrup in a small bowl or wide-mouthed dessert dish and top with crushed pistachios.
Chef’s Note:
Any oranges work well in this dessert, but I like to pick different varieties because the different colors and sizes look beautiful when served. I also like to pick smaller oranges because they are easier to serve and eat.
Recipe by Lola’s Cocina
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