This recipe for bright, sugary slices of candied fruit yields a bonus treat: orange-scented syrup that can be used in drinks, salad dressings, and more. Grace Parisi a former senior test kitchen ...

The first time I tasted orangette—after making a batch out of curiosity and kind of expecting to hate it—my tongue perked up in recognition. It was like a gourmet version of those sugared gummy orange ...

The only thing that can make candied orange slices better is the satisfaction of making them yourself. Luckily, you only need ...

This elegant dessert showcases a mild anise-flavored pizzelle cookie crust with rich cheesecake and glossy candied orange slices. The perfect ratio of cream cheese, sour cream, and eggs yields a ...

This dense, syrup-soaked cake is a triple orange threat, full of zest, juice and whole slices of candied orange. For the cake: Heat the oven to 350 degrees. Butter a 9- to 10-inch springform pan and ...

1. Beat the butter, sugar, brown sugar, and orange zest together until smooth. Add the egg and beat until combined. 2. Sift in the flour and baking soda, and stir until blended, then stir in the ...

It’s funny how things change when you get older. When I was young, I loved candy of most kinds. These days, I’d rather eat fresh fruit and veggies. Still, the memories of my youth remain sweet indeed.

A genoise sponge base is soaked in Grand Marnier and topped with oodles of custard and candied orange slices. For this recipe you will need a 23cm/9in springform tin, an electric mixer and a 2 ...