This nondairy dessert is a huge hit in my family, especially among my kids, nieces and nephews. It's best made with large navel oranges, usually available during the holiday season.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2004
Ingredients
Method
With sharp knife, remove peel, white pith and outer membranes from oranges and grapefruits. Slice into 1/2-inch (1 cm) thick rounds. Place in deep round or oval heatproof dish. Set aside.In saucepan, stir sugar with 1/4 cup (50 mL) water over medium-high heat until dissolved, about 3 minutes. Bring to boil; boil, without stirring but brushing down side of the pan with pastry brush dipped in cold water, until amber, about 7 minutes. Remove from heat.
Averting face, pour 2 cups (500 mL) boiling water into pan. (Mixture will bubble and sugar will harden.) Return to heat. Add cinnamon and allspice; simmer until sugar is dissolved, about 7 minutes. Pour over fruit. Refrigerate for 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Nutritional facts Per serving: about
- Sodium 2 mg
- Protein 1 g
- Calories 165.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 42 g
%RDI
- Iron 1.0
- Folate 10.0
- Calcium 4.0
- Vitamin A 3.0
- Vitamin C 120.0
