I got two large bags of apples and oranges today. What can I do with those? Apples are easy! Pie, apple sauce, baked apples, apple tart, tart tatin, dried apples. Those are just from the top of my head, but THE ORANGES?!?
After searching the internet, I decided Des Oranges Givrées, Orange Marmalade, and Candied Orange Zest were good places to start.
Des Oranges Givrées (Frozen Oranges)
I doubled the recipe to make 4. Well, because I told you I had an entire sack of oranges to use up! I recommend you watch the video even if you don't understand French to see the technique.
This is an easy, light and refreshing dessert, but it takes time. It's also budget friendly and is guaranteed to impress!
Des Oranges Givrées
Makes 4 servings
You will need:
5 oranges, 4 need to be pretty!
200 mL water (a little more than 3/4 c.)
130 g sugar* (a little more than 1/2 c.)
2 egg whites**
Step one: Wash all your oranges. Cut the tops off of the 4 best looking oranges with a serrated knife. Save those tops! With a small spoon remove the pulp and juice from the oranges and place into a bowl. (I used a serrated grapefruit spoon to make it easier.) Be careful not to damage the exterior. A little pulp may remain inside the skin, but that's OK. If your oranges do not sit properly, you can carefully cut off part of the bottom. Be careful not to make a hole or your filling will leak out later. Place your oranges and tops in fridge for later.
Step Two: Remove the zest from the 5th orange with a vegetable peeler if you want big pieces that can easily be removed, or use a zester if you want to leave it in the final product. Basically, the zest is only being used to give your syrup a more pronounced flavor.
Place the water, orange zest, and sugar in sauce pan on medium heat. Stir until sugar is dissolved. Bring just to a boil and remove from heat. Allow to cool completely. About 15 to 20 minutes.
Step Three: Meanwhile, we need to strain the orange pulp/juice. Using a sieve or a chinois, strain the mixture into a bowl. Use the back of a wooden spoon to press all of the juice out of the pulp. Let the pulp continue to drain while you wait for the syrup to cool. The pulp you discard should be rather dry.
After the sugar syrup has cooled, remove the zest, and whisk in your orange juice. Place this mixture in a flat container and place in your freezer for 30 minutes to an hour and a half. You don't want it completely frozen into a block, but icy like a slushy.
Step Four: When your orange mixture is ready. Whip your egg whites to stiff peaks. Careful! Don't over whip it. Gently fold egg whites into orange mixture. Start with a little to lighten up the mixture. (Think of it as the sacrifice... lol.) Do not over mix. Work QUICKLY.
In the video, he suggests wetting the outside of the orange (with a little water) to give it a more frosty appearance. Fill the oranges with the mixture, and return immediately to the freezer for a minimum of 4 hours. Before serving. Place the orange tops on little mountain of filling you've created.
You will have some left over filling. This can be served on the side.
Bon Appetit!
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| This one looks a little sad and deflated doesn't it? |
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| I also made apple sauce and orange marmalade! I will post those recipes later. |
*I found this a little sweet. I think next time I will back off on the sugar a bit. You might taste your oranges to see how sweet they are first.
**These egg whites are not cooked. Do not consume if you are pregnant, have a compromised immune system, are very young or old. blah, blah, blah you know the risks I hope. If not read this: http://empoweredsustenance.com/raw-eggs-safe/ or this http://www.cdc.gov/features/salmonellaeggs/ or look up information for yourself. :)
If you are really too scared to try it, I've seen recipes that substitute whipped cream or whipped creme fraiche. I've never tried those recipes, but with all that fat how can it be bad?
