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No Fat Oranges in Caramel Syrup
1/2 cup sugar
1 cup warm water
2 tablespoons light rum or 1/4 teaspoon rum flavoring
6 medium Florida Oranges
Fresh red raspberries (optional)
Fresh mint leaves (optional)
For syrup, place sugar in a heavy small skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly (do not stir). Reduce heat to low; cook until sugar is melted and golden (about 5 minutes more), stirring as necessary after sugar begins to melt and as mixture bubbles. Remove from heat.
Slowly pour in the warm water. Return to heat and cook over low heat until caramel dissolves. Slowly stir in rum or rum flavoring. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Cool.
Using a vegetable peeler, remove the peel of one orange. Cut peel into julienne strips and add to caramel syrup. Using a sharp paring knife, remove the peel and white membrane from all the oranges. Slice oranges, remove seeds, and place oranges in a shallow dish. Pour caramel syrup over oranges. Cover and chill for 2 to 24 hours.
To serve, place orange slices in dessert dishes. Spoon caramel syrup over oranges and, if desired, garnish with fresh raspberries and mint leaves.
Makes 6 servings.
Calories...146...Fat...0 g...Carbs...34 g...Sodium...0 mg...Fiber....4 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
