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    Oranges in Caramel Syrup


    Source of Recipe


    Dessert du Jour - e-mail
    Oranges in Caramel Syrup
    Plan ahead...needs to chill from 2 to 24 hours.

    WW Points
    Makes 6 servings.

    1/2 cup sugar
    1 cup warm water
    2 tablespoons light rum or 1/4 teaspoon rum flavoring
    6 medium navel oranges
    Fresh red raspberries (optional)
    Fresh mint leaves (optional)

    Place sugar in a heavy small skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir.

    Reduce heat to low; cook until sugar is melted and golden (about 5 minutes more). Stir as necessary after sugar begins to melt and as mixture bubbles. Remove from heat.

    Slowly pour in the warm water. Return to heat and cook on low heat until caramel dissolves. Slowly stir in rum or rum flavoring. Bring to boiling; reduce heat. Simmer for 5 minutes. Cool.

    Using a vegetable peeler, remove the peel from one orange. Cut peel into julienne strips and add to caramel syrup. Using a sharp paring knife, remove the peel and white membrane from all the oranges.

    Slice oranges and place in a shallow dish. Pour caramel syrup over oranges. Cover and chill at least 2 hours or overnight.

    To serve:
    Place orange slices in dessert dishes. Spoon caramel syrup over oranges and garnish with fresh raspberries and mint leaves, if desired.

    Nutritional facts per serving: calories: 132 , total fat: 0g (saturated fat: 0g) , cholesterol: 0mg , sodium: 1mg , carbohydrate: 31g , fiber: 3g , protein: 1g ++++ WWP: 2

 

 

 


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