Nicolin Hoffmann’s DNE World Fruit
Caramel Mint Oranges
When DNE World Fruit, a grower, packer and marketer of
fresh citrus products, heard about this recipe from a member
in Scarsdale, New York, they agreed that it must be included.
5 DNE World Fruit oranges
1/3 cup sugar
1/4 cup water
1 small stick cinnamon
1/4 cup cream
3 tablespoons unsalted butte r
2 teaspoons finely shredded orange rind
2 tablespoons chopped fresh mint
6-8 tablespoons mascarpone cheese
Ground nutmeg, toasted sliced almonds
and mint leaves for garnish
Peel oranges and remove pith. Cut in thin horizontal slices.
Arrange, slightly overlapping, in 1 or 2 shallow pie dishes.
Put sugar, water and cinnamon in small pan and cook over
medium-high heat until sugar has dissolved. Don’t stir; just
shake occasionally. Increase heat and bring syrup to a boil.
Remove cinnamon. Cook syrup to a caramel color. Remove
from heat and gradually stir in cream. Return lumpy mixture
to heat and stir until caramel dissolves. Whisk in butter,
orange rind and mint. Transfer to bowl and refrigerate for
4 hours. Preheat broiler. Dot orange slices with caramel and
place under the broiler until hot. Garnish with mascarpone,
nutmeg, almonds and mint. Makes 8 servings.
Washington Golden Apple Meringues
4 (about 11/2 pounds) Washington Golden Delicious or
Rome Beauty apples, halved and cored
4 cups apple juice or water
11 cup orange marmalade
4 egg whites
1/4 cup sugar
1/4 cup chopped toasted almonds
1. Preheat oven to 350°F.
2. Poach apples in apple juice about 5-7 minutes, or until
barely tender; drain.
3. Spoon 2 tablespoons marmalade into center of each half.
4. Beat egg whites to soft peaks. Add sugar gradually and
beat until stiff. Fold in almonds or sprinkle on top.
Cover tops of apple halves to edges with meringue. Bake
7-10 minutes, or until lightly browned. Makes 8 servings.