Recipe For Orange Segments In Syrup

There must be something written across my forehead that says “please don’t listen to me”. Following on from my experience in changing my foundation, I went to a store to purchase some items for our guest rooms. I started off explaining to the sales lady that I was nearly finished the one room and needed a few things for it, as well as the bathroom. I started off asking for chocolate brown pillow cases. She showed me the white ones, then the cream ones, and then some mocha ones. Really, which one of these colours is chocolate brown? So, with that room still not complete I moved on to the next item, being a towelling robe. I am not sure why these are so difficult to find, but a company specialising in supplying guest houses should have these. But they don’t. So, on we go, to the request for glass shampoo and conditioner bottles. And she tells me that other guest houses only use plastic and shows me the plastic ones. Which I don’t want! What I want is stunning finishes in the bathroom, and plastic is not it! I want quality, and I don’t mind paying for it. To me, colour and the finished look is all that matters. And this is why I made orange syrup. I knew that orange segments would be the perfect finish to my mousse. The colour of bright orange against the chocolate brown was what I was aiming for and the sweetness of the syrup has been perfect not only with the mousse, but poured over chocolate ice cream. And in case you were wondering, I got the pillow cases at another shop – now for that elusive bath robe …

Orange Segments In Syrup
Orange Segments In Orange Syrup
Print Recipe
5 from 4 votes

Orange Syrup

The most difficult aspect of this recipe is segmenting the oranges.
All Rights Reserved: Adapted From Larousse Gastronomique page 728

Ingredients

  • 2 oranges segmented, reserve the peel
  • 500 mls orange juice
  • 800 g sugar - I used fructose

Instructions

  • Place the orange segments into a bowl
  • Place the juice and sugar into a large saucepan
  • Bring to a boil over a medium temperature, stirring occasionally
  • Line a chinois with muslin
  • Place the peel into the chinois
  • Once the syrup comes to a boil, pour it through the chinois
  • Leave to cool until completely cold

Notes

Segmenting oranges takes time and patience. Start by topping and tailing the oranges and then carefully following the shape of the fruit to remove the rest of the peel. Now carefully remove the segments, using a small paring knife.

Click on the links for conversions and notes.

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35 thoughts on “Recipe For Orange Segments In Syrup

  1. 5 stars
    I love orange and chocolate together. So delicious. I just went to the wine and dine HK event this weekend and found this most amazing tangerine marmalade jam from a small producer in Sicily. Love this stuff so I know I would love your easy orange segments in syrup.

  2. I love your stories Tandy! They’re so intriguing. But I do think listening is a lost art. No one really listens anymore. Anyhow, this syrup looks delightful, poured over chocolate ice cream, but I can think of so many other types of I.C. to use it on as well. So yummy.

  3. Mmmmm – love oranges in syrup and it’s not you Tandy there seem to be whole lot of people who can’t say we don’t have that or I don’t know!

  4. I’ve never tried making my own syrup before, but you’ve definitely got me thinking about it today Tandy. Love this.

  5. 5 stars
    This recipe looks like a perfect idea for a Saturday party at home. So easy and must be so yummy at the same time. I need to try it soon.

  6. Wow what is with that crazy service? They’ve never heard the phrase that the customer is always right? I was just finishing up a jar of orange slices in syrup thinking how good it was. And now you have a recipe for it! 😀

  7. Orange and chocolate, such a perfect pairing. Too bad you cannot give lessons to sales assistants for pairing and listening!

  8. I love the chocolate and orange combination. Mmmmmm…chocolate mousse. Now I know what I want to make this weekend 🙂 xx

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