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Oranges in Caramel Syrup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.3792
Energy (kCal)1091.3017
Carbohydrates (g)273.143
Total fats (g)0.0625
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove colored part or orange and lemon peel with a vegetable peeler, cutting from top to bottom of fruit to get 1/2 x 3-inch strips. Slice lengthwise into julienne. Set lemons aside for another use. | 2. Trim tops and bases of oranges and cut away any pith. | 3. Set oranges on serving platter. | 4. In a saucepan bring water to boil and then add peel and boil for 5 minutes. Drain in a colander and then transfer peels to a 3 quart saucepan. | 5. Add sugar and 1 cup of wine to the peels. | 6. Cook over medium low heat until sugar dissolves, swirling pan occasionally. | 7. Increase heat to high and boil until syrup becomes caramel colored. Remove from heat. | 8. Stir in liqueur and remaining wine (2 1/2 tablespoons). | 9. Pour syrup over oranges and mound peels on top of oranges, arranging remaining peels in syrup around fruit. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orange 8 14.1 3.525 0.282 0.036000000000000004
    lemon 2 2.5617 0.8233 0.0972 0.0265
    water 3 cups 0.0 0.0 0.0 0.0
    sugar 1 1/3 cups 1074.64 268.7947 0.0 0.0
    white wine 1 cup - - - -
    white wine 2 1/2 tablespoons - - - -
    grand marnier 2 1/2 1/2 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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