Easy Caramelized Oranges in Mexican Vanilla Syrup
These caramelized oranges are my go-to recipe whenever I make dessert for a crowd. The combination of oranges and vanilla reminds me of an orange creamsicle and is simply delicious!
The exotic flavors from fresh citrus, pistachios, dates, and homemade vanilla syrup always have everyone’s taste buds singing when they taste this dessert. Even after a heavy meal, there’s always room for my caramelized oranges because they’re very light.
I first came across Tori Avey’s version of this sweet citrus medley made with rosemary simple syrup and was immediately intrigued. Since I have to put my own spin on everything, I adapted her recipe and created a syrup made with Mexican vanilla beans. The combination of different oranges and vanilla is magical. My husband’s family requests that I make it every Passover because we can eat it after a dairy or meat meal!
INGREDIENTS YOU’LL NEED
You’ll need just five ingredients to make this dessert: oranges, dates, pistachios, vanilla, and sugar. I like to use Mexican vanilla beans, but a good quality vanilla extract will work, too.
STEP-BY-STEP INSTRUCTIONS
1. Make vanilla syrup
- In a small pot, bring sugar and water to a boil over medium-high heat. In the meantime, split vanilla bean in half and scrape the seeds into the sugar-water mixture and then add the spent vanilla bean. If working with vanilla extract, add it when you add the sugar and water to your pot.
- Once boiling, reduce heat to low and simmer for 15 minutes.
- Remove from heat and allow to cool completely.
- PRO-TIP: You can prepare the vanilla syrup several days in advance and refrigerate.
2. Prepare oranges
- While the syrup cools, use a sharp knife to remove the peels from the citrus. I first cut off each end, and then place the orange on one of its flat sides, then remove the remaining peel starting from the top, and working my way down the oranges with the knife.
- Cut into 1/4 inch slices.
3. Slice dates
- Next, slice pitted dates into thin strips. I like to use kitchen sheers for this step.
- Arrange oranges and dates in a large shallow dish, alternating between varieties.
4. Combine ingredients
- Once syrup is cool, pour it over the orange slices and dates. Make sure there is enough syrup to cover all of the sliced oranges.
5. Cover, cool, and enjoy
- Cover and cool in the refrigerator for at least two hours or overnight. The longer the oranges sit in the syrup, the more flavor they develop.
- Serve about 5 orange slices, a few slices of dates, and about a tablespoon of the syrup in a small bowl or wide-mouthed dessert dish and top with crushed pistachios.
RECOMMENDED BY LOLA FOR THIS RECIPE
With all of the slicing you’ll be doing for this recipe, I highly recommend a good quality knife. My knife of choice in the kitchen is the 8″ Shun chef’s knife. VIEW PRODUCT
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Easy Caramelized Oranges in Mexican Vanilla Syrup
Equipment
Ingredients
- 1 ½ cups sugar
- 1 ½ cups water
- 1 vanilla bean or 2 tablespoon pure vanilla extract
- 5 pounds oranges cara cara, naval, valencia, blood, tangerines
- 10 dates pitted and sliced into thin strips
- ½ cup pistachios crushed
Instructions
- Make vanilla syrup. In a small pot, bring sugar and water to a boil over medium-high heat. In the meantime, split vanilla bean in half and scrape the seeds into the sugar-water mixture and then add the spent vanilla bean. If working with vanilla extract, add it when you add the sugar and water to your pot.Once boiling, reduce heat to low and simmer for 15 minutes.Remove from heat and allow to cool completely.PRO-TIP: You can prepare the vanilla syrup several days in advance and refrigerate.
- Prepare oranges. While the syrup cools, use a sharp knife to remove the peels from the citrus. I first cut off each end, and then place the orange on one of its flat sides, then remove the remaining peel starting from the top, and working my way down the oranges with the knife.Cut into 1/4 inch slices.
- Slice dates. Next, slice pitted dates into thin strips. I like to use kitchen sheers for this step.Arrange oranges and dates in a large shallow dish, alternating between varieties.
- Combine ingredients. Once syrup is cool, pour it over the orange slices and dates. Make sure there is enough syrup to cover all of the sliced oranges.
- Cover, cool, and enjoy. Cover and cool in the refrigerator for at least two hours or overnight. The longer the oranges sit in the syrup, the more flavor they develop.Serve about 5 orange slices, a few slices of dates, and about a tablespoon of the syrup in a small bowl or wide-mouthed dessert dish and top with crushed pistachios.
A Note from Lola
ON NUTRITION
The listed sugar content is an estimate derived from the total sugar in the oranges and the vanilla syrup they are marinated in. Since not all syrup is typically served with the oranges, the actual sugar intake per serving will be less than the calculated value.Nutrition
This recipe was originally published on May 10, 2016 and updated with step-by-step instructions and images on May 9, 2025.
Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love, with no extra cost to readers. This income helps sustain the site.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
I made this for my son’s graduation and everyone loved it. So late and refreshing! It’s great to be able to make something a few days in advance, too.
I’m always looking for desserts that don’t require baking, especially when it’s hot. I’m glad I found this one!