Ingredients
4 naval oranges
1/2 cup GOLDEN BLOSSOM HONEY
1/4 cup water
4 small scoops of vanilla ice cream, if desired
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Using a vegetable peeler, remove the orange rind from each orange, being careful to leave the white pith on the fruit. Cut the rind into thin strips.
Place the strips in a small saucepan and cover with water. Bring to a boil and boil 2 minutes. Remove from heat and drain. Cover drained strips with cold water. Set aside.
Trim all white pith from oranges. Combine honey and water in a medium saucepan. Bring to a boil and boil 3 minutes. Add 2 of the trimmed oranges and continue cooking in liquid 5 minutes, turning and basting often. Remove fruit with a slotted spoon. Add remaining 2 oranges and cook 5 minutes, basting and turning. Remove from liquid.
Add the orange peel to the liquid in pan and simmer 3 minutes. Pour over oranges and refrigerate, turning occasionally.
To serve, cut each orange crosswise into 4 slices. Place slices on a plate. Spoon sauce and some peel over them. If desired place a small scoop of vanilla ice cream on each plate before drizzling with sauce.
Serves: 4
Place the strips in a small saucepan and cover with water. Bring to a boil and boil 2 minutes. Remove from heat and drain. Cover drained strips with cold water. Set aside.
Trim all white pith from oranges. Combine honey and water in a medium saucepan. Bring to a boil and boil 3 minutes. Add 2 of the trimmed oranges and continue cooking in liquid 5 minutes, turning and basting often. Remove fruit with a slotted spoon. Add remaining 2 oranges and cook 5 minutes, basting and turning. Remove from liquid.
Add the orange peel to the liquid in pan and simmer 3 minutes. Pour over oranges and refrigerate, turning occasionally.
To serve, cut each orange crosswise into 4 slices. Place slices on a plate. Spoon sauce and some peel over them. If desired place a small scoop of vanilla ice cream on each plate before drizzling with sauce.
Serves: 4
