Sophisticated desserts always include something unexpected. In this case white balsamic adds an exciting zing to the oranges and is further highlighted in the crunchy meringue shards that are drizzled in rich caramel.
White Balsamic Macerated Oranges with Balsamic-Meringue & Caramel
Print This Recipe Yield 6Source Adapted from La Cucina ItalianaPublishedWhite balsamic vinegar can be found at most large supermarkets and is also available at specialty food shops.
Ingredients
- 6 navel oranges
- 1 cup granulated sugar, divided
- 4 teaspoon white balsamic vinegar
- 2 large egg whites
- ¼ cup powdered sugar
- ½ teaspoon kosher salt, divided
- 1 tablespoon light corn syrup
- 2 tablespoon water
- 2 tablespoon unsalted butter, cut into small pieces
- ¼ cup heavy cream
- 1 tablespoon crème fraîche
Directions
For the oranges: Using a sharp paring knife, cut peel and pith from oranges, then cut each section of fruit away from membranes, cutting as close to membranes as you can. Squeeze juice from membranes into a medium bowl. Add ¼ cup sugar and 1 teaspoon vinegar; stir to dissolve sugar, then add orange segments and gently stir to combine. Let mixture stand at room temperature until orange segments are flavorful, about 1 hour. (Macerated oranges keep, covered and chilled, for up to 1 day.)
For the meringue: Heat oven to 300 degrees F with rack in middle. Line a baking sheet with parchment paper; lightly coat with nonstick spray. Fill a medium saucepan with 2 inches water; bring water to a simmer. In the bowl of an electric mixer fitted with whisk attachment, beat together egg whites, ¼ cup granulated sugar and the confectioners sugar on medium speed until well-combined, about 2 minutes. Set bowl over (but not touching) the simmering water, and whisk mixture until hot to the touch and not at all grainy, about 3 minutes.
Return bowl to mixer fitted with whisk and beat on medium speed until eggs are cool, thick and creamy (resembling shaving cream), about 10 minutes. Add 3 teaspoons vinegar and ¼ teaspoon salt; beat on low speed just to combine.
Evenly spread meringue, about ¼ inch thick, onto prepared baking sheet. Bake, rotating halfway through, until meringue is lightly golden, with no visible white patches, 45 to 50 minutes. Let cool completely on baking sheet on wire rack. Break meringue into large shards. (Meringue can be kept in an airtight container at room temperature for up to 2 weeks. If it loses its crunch, dry in a 300 degree F oven, 5 to 10 minutes.)
For the caramel: In a medium heavy-bottomed saucepan, combine remaining ½ cup sugar, corn syrup and water. Gently whisk together mixture to ensure sugar is damp throughout, being careful not to get sugar on sides of pot. Cook over medium-high heat until mixture is golden at edges, 5 to 6 minutes, then gently whisk until a golden caramel forms, about 1 minute more.
Remove pot from heat and, one ingredient at a time, carefully whisk in butter, cream, crème fraîche and remaining ¼ teaspoon salt. Transfer caramel to a small metal bowl and chill over an ice bath, or refrigerate until cool. (Caramel keeps, refrigerated in an airtight container, for up to 2 weeks.)
To serve: In a small saucepan, gently heat caramel just until warm; remove from heat. Divide orange segments among 6 bowls; spoon a little macerating liquid over the top. Garnish with meringue shards, drizzle with caramel and serve immediately.
omg, I think I could eat 100 of these!
I’m a fan of just about anything that starts with the word hand, especially a great hand-pie! The mint makes this, am I right?
Seems that I read that here at some point. These pies look picture perfect, Greg. Stumbled and Pinned.
Greg, what a great idea! I have just a handful of recipes I put mint in. It must be the most underutilized herb in my kitchen. This sounds like a lovely combination. I want one right now–what a perfect breakfast it would be!
These are beautiful, and sound absolutely delicious. I love goat cheese in every way, shape and form, so these are right up my alley. The combination of flavors sound very intriguing, so I’ll be interested to see how they turn out. I am always ready for some adventurous, new flavor combinations. Thanks!
yeah, that was meant to sound dirty. Can’t wait to give these a try, Greg!
Never thought I’d see the two together but you have me intrigued. Beautiful palm-sized pastries!
Hey there Greg,
Your little savory pies look delish! I am a huge fan of mushrooms, herbs and goat cheese, though I’m not sure I have given mint adequate attention here. Must try your favorite combo:)
-Erin
Wow, these sound amazing. I’ve been playing with a lot of fresh mint lately in my cooking, it works in so many dishes that you wouldn’t necessarily expect it to work. Like you, I’m a big fan of the savory hand pie. I also love mushrooms and goat cheese.
It’s settled. I’m coming over. Please have three hand pies ready for me to eat when I get there. 🙂
Mushroom, goat cheese and mint sound like a match made in heaven…and hopefully in my kitchen very soon.
I know it interests your readers as well Greg. Last year was the year of the pie, so many 2012 will be the year of the hand pie.
I am a huge mushroom and goat cheese fan; but I’ve never considered adding mint. I usually think of thyme with mushrooms and cheese. This is intriguing! The hand pies look amazing so I can only imagine how wonderful they must taste! Thanks so much for stopping by to see me and taking the time to comment. Happy New Year to you!
these look so good! i love how you added mint as well.
I’ve never had mint with mushrooms — now I’m inspired! I must try it.
I can almost taste those warm flaky pies and the melted goat cheese. I LOVE hand-pies and frankly, all the ingredients in this recipe. I can’t wait to make these and chase them with a good Chardonay 😀 Happy 2012, handsome!
Beautiful — wonder if one could make these using defrosted puff pastry? I’m a terrible crust-maker.