A Desert with Flair and Finesse: Balsamic Oranges


Gorgeous Sophistication and Flair…

Creating this elegant treat is simple.

Italian Balsamic Oranges
Well, the holiday season is indisputably here. And with it, dinner parties and festivities and get-togethers. Try this super simple recipe to wow your guests and give a decided touch of class to the meal.



Prep time: 10-15 minutes
Serves: 4


4 Small or Medium Navel Oranges
1/4 Cup Balsamic Vinegar
1/4 Cup Dark Brown Sugar or Rapadura


First, peel the oranges. Try to get as much of the pith off as you can. Then, cut the oranges against the grain into slices; about a fourth of an inch thick.



If there are any seeds in your oranges, they will be easy to remove in this configuration, so go ahead and do that now.

After your oranges are taken care of, set them aside.

Combine the balsamic vinegar and the brown sugar or rapadura in a saucepan, and stir constantly, until it begins to boil and the sugar is dissolved. It should only take a minute or two; be careful not to overcook it or you will end up with a brittle. Still very good, but not what we’re going for.




Once the sugar has dissolved and the mixture is hot, turn off the heat. Arrange your oranges in your serving dishes, and then drizzle the balsamic glaze over the top. Viola! A high-end, five-star gourmet dish in less than thirty minutes. Bon Apetit!


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