Orange Segments In Syrup For Desserts

These orange segments in syrup are the perfect finishing touch for any dessert,

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 bathrobe …

Orange Segments In Orange Syrup
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5 from 4 votes

Orange Syrup

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

Ingredients

  • 2 oranges segmented, reserve the peel
  • 500 mls orange juice
  • 800 g fructose

Method

  • Place the orange segments into a bowl
  • Place the juice and fructose 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.

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What I blogged October 26:

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