Quartiers d’Orange Glacés

Caramelized Orange Sections

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 6 navel oranges
  • 2 cups sugar
  • 1 cup water


  1. Cut orange skin (no white) from thick-skinned oranges. Use a very sharp knife for this job. Cut the thin skin into julienne strips. Put into a saucepan and cover with cold water. Bring to a boil, simmer 5 minutes, drain, add cold water, and drain again. (Boiling blanches the skin and removes the bitterness.)
  2. Carefully peel the white membrane from the orange s