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Sliced Oranges with Orange-Flower Syrup and Candied Hazelnuts

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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.

Ingredients

Serves 4

  • 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

Directions

  1. 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.
  2. 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.
From Martha Stewart Living, July 2005

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