60806 orange dessert with caramel and brandy Recipes

ripe oranges, caster sugar, vanilla bean, orange-flavored liqueur, brandy

pineapple chunk , in own juice,drained, mandarin orange segments, drained, cool whip lite, thawed, instant pudding mix (vanilla and banana cream are the best)

zest of 1 orange lightly crystallized, double cream, dark chocolate, chopped or in pellet form, orange blosson oil, cointreau, oranges, sugar, water, dark chocolate, chopped or in pellet form for dipping

brandy, creme de cacao, orange-flavored liqueur (like cointreaux or grand manier), heavy whipping cream, orange zest

brandy, fresh orange juice, ginger, tarragon, orange liqueur, black pepper, salt

sweetened condensed milk, lemons , juice of, mandarin oranges in juice, vanilla wafers, cream

valencia oranges, tangerines, pomelos , or ruby red grapefruits, sugar, gray salt, muscat

navel orange, unsalted butter, cut into 4 pieces, grand marnier or other orange-flavored liqueur, sugar, strawberries, trimmed (3 cups), mascarpone or greek yogurt

sweetened condensed milk, freshly squeezed orange juice, eggs, orange zest, sugar (for the caramel)

fresh fennel bulbs, trimmed, each cut vertically into 12 wedges with some core attached, fresh thyme sprigs, extra-virgin olive oil, divided, sherry wine vinegar, dijon mustard, oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise, baby arugula

anjou pears, peeled, sugar, water, unsalted butter, ground cinnamon, ground ras-el-hanout, thick orange slices, sliced almonds, toasted

orange juice, red wine vinegar, red onions, coarsely chopped, jalapeno pepper, coarsely chopped, dried ancho chile powder, olive oil, honey, salt and pepper, granny smith apples, peeled, cored and quartered, watercress, frisee, salt & freshly ground black pepper, walnuts, feta cheese, crumbled

milk, whipping cream, sugar, stalk lemongrass , lower third of bulb only, bashed with the back of a heavy knife to release juices, chopped, gelatin powder, orange, corn syrup, sugar, water, granulated sugar, water, fresh chili pepper, seeded and halved (red or green chili)

orange marmalade, grand marnier, basic butter cake, caramel creme fraiche

orange marmalade, warmed, chopped pecans, brown sugar, ground cinnamon, tubes (12 oz each) refrigerated buttermilk biscuits, butter, melted

caramel marshmallow apples, caramels, marshmallows, water, apples, wooden skewers, line a baking sheet with buttered wax paper; set aside. combine caramels, marshmallows, and water in a medium saucepan. cook over medium heat, stiring constantly, until caramels melt. cool slightly while preparing apples. rinse and dry apples. insert skewers into apples. dip each apple in caramel mixture, coating apples. place on prepared sheet. refrigerate until firm. for a fun change, roll apples in crushed peanuts or drizzle with melted chocolate.