Glazed Oranges

This simple preparation yields intensely flavored oranges beautifully glazed with sweet syrup.


4 naval oranges


1/4 cup water

4 small scoops of vanilla ice cream, if desired

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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