6 navel oranges
1 cup water
4 tablespoons granulated sugar
Vanilla bean, split
Strip the orange-only peel from the oranges with a vegetable peeler. Cut peel into thin strips and place in a saucepan with the water, sugar and split vanilla bean. Bring to a boil, then reduce flame to low and simmer slowly for about an hour until the peel is caramelized. Watch carefully and add a few extra drops of water if necessary.
Meanwhile, supreme the oranges (see note), collecting any juice in a bowl.
Arrange the segments in a serving dish with the reserved juice, and cover with the caramelized peel. Cool before serving.
Makes 6 servings.
Note: Supreming an orange: Using a paring knife, remove the skin, pith, and outer membrane from the citrus fruit. Carefully cut each segment away from white membranes.
Nutrition Facts
Amount Per Serving
Calories: 97
Calories from fat: 1
Total fat: 0 gm
Saturated fat: 0 gm
Cholesterol: 0 mg
Sodium: 3 mg
Carbohydrate: 25 gm
Protein: 1 gm