Oranges with Caramel Sauce and Toasted Pecans

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* Exported from MasterCook *

 

Oranges With Caramel Sauce and Toasted Pecans

 

Recipe By :Elizabeth Taliaferro

Serving Size : 8 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup sugar

2 tablespoons fresh orange juice

1 1/2 teaspoons butter or stick margarine

1/3 cup evaporated fat-free milk

2 tablespoons Grand Marnier or triple sec

(orange-flavored liqueur)

1/4 teaspoon vanilla extract

Dash of salt

10 (about 4 pounds) oranges -- peeled and sliced

1/2 cup chopped pecans -- toasted

 

Combine sugar and juice in a small, heavy saucepan. Place over medium-low heat;

cook 5 minutes or until sugar dissolves. (Do not

stir.) Cover, increase heat to medium, and boil 30 seconds (this will dissolve

any sugar crystals clinging to the sides of the

pan). Uncover and boil 2 minutes or until amber or golden. (Do not stir.)

 

Remove from heat; let stand 1 minute. Carefully add butter, stirring until

butter melts. Gradually add milk, stirring constantly

(caramel will harden and stick to spoon). Place pan over medium heat, cook 2

minutes or until caramel melts and mixture is smooth,

stirring constantly. Remove from heat; stir in liqueur, vanilla, and salt.

Pour caramel sauce over oranges; sprinkle with pecans.

Yield: 8 servings (about 3/4 cup oranges, 1 tablespoon sauce, and 1 tablespoon

pecans).

 

Calories 190 (28% from fat); Fat 5.9g (sat 0.9g, mono 3.4g, poly 1.3g); Protein

2.7g; Carb 32.4g; Fiber 6.4g; Chol 2mg; Iron 0.3mg;

Sodium 37mg; Calc 88mg

 

Source:

" Cooking Light, November 2000 "

S(Formatted by KES):

" KES on 11/18/00 "

Copyright:

" Southern Living Inc. "

 

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NOTES : For a nonalcoholic version of the caramel sauce, substiute 2 tablespoons

orange juice for the liqueur.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0