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Easy Caramelized Oranges in Mexican Vanilla Syrup

by Lola Dweck
These easy caramelized oranges are my go-to dessert recipe for a crowd. The combination of oranges and vanilla is simply delicious!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Mexican
Servings 10
Calories 324 kcal

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

Any oranges work well in this dessert, but I like to pick different varieties because the different colors and sizes look beautiful when served. I also like to pick smaller oranges because they are easier to serve and eat.

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

Serving: 5slicesCalories: 324kcalCarbohydrates: 76gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 2mgPotassium: 641mgFiber: 8gSugar: 68gVitamin A: 572IUVitamin C: 121mgCalcium: 114mgIron: 1mg
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