Fried orange. A detailed recipe for this original dish

Do you like fruits? If yes, then for sure you know a lot of stunning and original recipes in which they are used as the main ingredient. But have you heard about fried oranges? Indeed, a very unusual combination. After all, as a rule, we use citrus fruits as baking stuffs and desserts, as well as in fruit salads. But do not immediately reject the seemingly too original idea. Such a dish can become a real decoration of the table, and guests will vie with each other to extol the modern mistress. After a fried orange can be unusually tasty, if it is properly cooked. Let's try to put aside the usual recipes and pamper our relatives with something exotic.

So, you will need:

- oranges;

- apples (twice as much as citrus fruits);

- Madera or pomegranate juice (1 glass to taste);

- a set of spices (it is advisable not to take especially sharp ones, but to confine oneself to softer and slightly sweet tastes);

- cognac or vodka in the volume of 1 tbsp. Spoons;

- As a basis, it is best to use the juice that has remained after the frying of meat (any cooking oil, as well as a mixture of vegetable and butter) will do.

We proceed directly to the very process of cooking. Hot dishes from oranges do not get rushed, so be reserved for strength, patience and having free time. Reheat the frying pan with oil or fat. We put on it sliced citrus citrus. The thickness of each piece should be about 5-6 millimeters, so that the roasted orange should be soaked with hot juices. We keep on fire until one barrel gets a golden-caramel shade. After this, gently turn the fruit over to the other side and bring it to the same degree of roasting. Too thin pieces will be extremely difficult to move, besides, they can lose all their juiciness. As soon as the roasted orange turns out to be ready, remove the circles from the frying pan and lay them out on a pre-prepared plate.

You need to cut apples with thin petals. You can not remove the peel from them, since during cooking it will become soft and very tasty. They also fry, but already on high heat. Fruits should be stirred constantly so that they do not burn. We wait until the apples become soft. But do not overdo them to the state of porridge, catch the moment. They need salt, pepper, add a set of spices. The most appropriate here are curry seasonings and dried cloves. From them the roasted orange will later become fragrant and very unusual in taste. Add to this mixture a small amount of pomegranate juice (or madera) and almost immediately (after about one minute) we pour in the alcohol. Do this very carefully and slowly, so as not to get on the fire. Otherwise, there is a danger of a strong flare. And in the pan, high-alcohol drinks behave extremely uneasy.

All this should be extinguished in the pan for a few more minutes, after which you can again spread oranges. To fry is best without a lid, even if on a strong fire all this unusual fruit-spicy rainbow will aggressively hiss and "shoot" with hot oil. Then the fruits will become crisp, and not become a homogeneous mass. Oranges should be given time to soak up the apple-alcoholic spirit, after which such a snack can already be served to the table.

Fried citrus can serve as a separate dish, and complement the already prepared meat recipes. This is an excellent dessert for holidays such as Christmas and New Year. After all, these dates are associated with an invigorating and bright orange aroma. Do not be afraid to experiment with proportions, boldly add new ingredients and ingredients. Then your dish will become unique and even more delicious.