Sliced Oranges with Orange-Flower Syrup and Candied Hazelnuts
Oranges and cinnamon-sugar-coated hazelnuts are served in a syrup of honey and orange-flower water. Who would guess these beautiful desserts contain both soluble and insoluble fiber? The former is thanks to the fruit; the latter, to the nuts.
- 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
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 nuts in a small bowl. Whisk egg white in another small bowl until foamy. Stir 2 to 3 tablespoons whipped egg white into the nuts (enough to coat nuts). Add brown sugar and cinnamon; stir to coat nuts. Transfer hazelnuts to a rimmed baking sheet. Bake until nuts are dry, 5 to 7 minutes.
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. Let cool completely.