Recipe: Orange slices with citrus syrup

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Recipe: Orange slices with citrus syrup

Orange slices with citrus syrup

Dietitian's tip: Several orange flavors are combined here to add intensity and depth to fresh orange slices. If you prefer a nonalcoholic version, simply leave out the liqueur; the syrup will still taste rich and satisfying. Using calcium-fortified orange juice increases the calcium content of this dessert.

Serves: 4


4 oranges
Zest (outermost skin) of 1 orange, cut into julienne 4 inches long and 1/8 inch wide

For the syrup
1 1/2 cups fresh orange juice, strained
2 tablespoons dark honey
2 tablespoons orange liqueur, such as Grand Marnier or Cointreau (optional)
4 fresh mint sprigs


Working with 1 orange at a time, cut a thin slice off the top and the bottom, exposing the flesh. Stand the orange upright and, using a sharp knife, cut off the peel, following the contour of the fruit and removing all the white pith and membrane. Cut the orange crosswise into slices 1/2-inch thick. Transfer to a shallow nonaluminum bowl or dish. Repeat with the remaining oranges. Set aside.

In a small saucepan over medium-high heat, combine the julienne zest with water to cover. Bring to a boil and boil for 1 minute. Drain and immediately plunge the zest into a bowl of cold water. Set aside.

To make the syrup, combine the orange juice and honey in a large saucepan over medium-high heat. Bring to a boil, stirring to dissolve the honey. Reduce the heat to medium-low and simmer, uncovered, until the mixture thickens to a light syrup, about 5 minutes. Drain the orange zest and add to the syrup. Cook until the zest is translucent, 3 to 5 minutes.

Pour the orange syrup mixture over the oranges. Cover and refrigerate until well chilled, or for up to 3 hours.

To serve, carefully divide the orange slices among individual plates. Pour the syrup and zest over the orange slices, dividing it evenly. Drizzle each serving with 1 1/2 teaspoons of the orange liqueur, if using. Garnish with the mint and serve immediately.

Nutritional Analysis (per serving)

Serving size:
Calories:163Cholesterol:0 mg
Protein:2 gSodium:1 mg
Carbohydrate:37 gFiber:3 g
Total fat:< 1 gPotassium:417 mg
Saturated fat:0 gCalcium:65 mg
Monounsaturated fat:0 g
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2006-09-01
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