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Sliced Oranges with Candied Hazelnuts

This Mediterranean-inspired dessert is a good source of two types of fiber -- soluble, from the oranges, and insoluble, thanks to the hazelnuts. Look for orange-flower water at specialty grocers. This recipe is featured in the "Power Foods" cookbook.

  • Servings: 4
Sliced Oranges with Candied Hazelnuts

Source: The Martha Stewart Show, January 2011


  • 1/2 cup fresh orange juice, strained (from 2 to 3 oranges)
  • 1 sprig rosemary, plus more for garnish
  • 2 tablespoons mild honey, such as orange blossom
  • 1 tablespoon orange-flower water
  • 2 tablespoons coarsely chopped blanched hazelnuts
  • 1 large egg white
  • 1 teaspoon dark brown sugar
  • Pinch of ground cinnamon
  • 4 navel oranges, peel and pith removed


  1. Preheat oven to 350 degrees. 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.

  2. Place chopped nuts in a small bowl. Whisk egg white in another bowl until foamy. Stir 2 to 3 tablespoons whipped egg white into the nuts. Add brown sugar and cinnamon; stir to coat nuts. Transfer hazelnuts to a rimmed baking sheet, and spread in an even layer. Bake until dry, 5 to 7 minutes. Let cool completely.

  3. Slice oranges into 1/4-inch thick rounds. Divide evenly among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts. Garnish with rosemary sprigs.

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