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Gallery Sliced Oranges with Orange-Flower Syrup and Candied Hazelnuts Credit: Ellie Miller Recipe Summary Servings: 4 Yield: Serves 4
Ingredients Ingredient Checklist 4 medium navel oranges, peel and pith removed For the Orange-Flower Syrup 1/2 cup fresh orange juice, strained (about 2 oranges) 1 sprig rosemary, plus more (optional) for garnish 2 tablespoons mild honey, such as orange blossom 1 tablespoon orange-flower water For the Candied Hazlenuts 2 tablespoons hazelnuts, coarsely chopped 1 large egg white 1 teaspoon packed light-brown sugar Pinch of ground cinnamon
Gallery Sliced Oranges with Orange-Flower Syrup and Candied Hazelnuts Credit: Ellie Miller
Recipe Summary Servings: 4 Yield: Serves 4
Gallery
Sliced Oranges with Orange-Flower Syrup and Candied Hazelnuts Credit: Ellie Miller
Sliced Oranges with Orange-Flower Syrup and Candied Hazelnuts
Credit: Ellie Miller
Sliced Oranges with Orange-Flower Syrup and Candied Hazelnuts
Recipe Summary Servings: 4 Yield: Serves 4
Recipe Summary
Servings: 4 Yield: Serves 4
Servings: 4
Yield: Serves 4
4
Serves 4
Ingredients
Ingredients
4 medium navel oranges, peel and pith removed
1/2 cup fresh orange juice, strained (about 2 oranges) 1 sprig rosemary, plus more (optional) for garnish 2 tablespoons mild honey, such as orange blossom 1 tablespoon orange-flower water
2 tablespoons hazelnuts, coarsely chopped 1 large egg white 1 teaspoon packed light-brown sugar Pinch of ground cinnamon
Directions
Preheat oven to 350 degrees. Make orange-flower syrup: Stir together orange juice, rosemary, honey, and orange-flower water in a small saucepan. Bring to a boil over medium-high heat. Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes. Let syrup cool completely.
Make candied hazelnuts: Place nutsin a small bowl. Whisk egg white in anothersmall bowl until foamy. Stir 2 to 3tablespoons whipped egg white into thenuts (enough to coat nuts). Add brownsugar and cinnamon; stir to coat nuts.Transfer hazelnuts to a rimmed bakingsheet. Bake until nuts are dry, 5 to 7 minutes. Let cool completely.
Cut oranges into 1/4-inch-thick rounds. Divide among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts, dividing evenly. Garnish with rosemary sprigs, if desired.
Reviews
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 2 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 0
7 Ratings 5 star values: 2 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 0
7 Ratings 5 star values: 2 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 4 3 star values: 1 2 star values: 0 1 star values: 0
All Reviews for Sliced Oranges with Orange-Flower Syrup and Candied Hazelnuts
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sliced Oranges with Orange-Flower Syrup and Candied Hazelnuts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
