Cinnamon Syrup
• 125 ml (½ cup) orange juice
• 125 ml (½ cup) water
• 125 ml (½ cup) orange juice
• 125 ml (½ cup) water
• 60 ml (¼ cup) sugar
• 1 cinnamon stick, broken in half
• 3 large oranges, peeled and white pith removed, each cut into 4 rounds
• 500 ml (2 cups) Ultra Mel Lite Vanilla Custard
Combine orange juice, water, sugar and cinnamon stick in small saucepan. Bring to boil. Reduce heat, add orange rounds and simmer for 8 minutes. Remove from heat. Arrange orange rounds in single layer in wide shallow bowl. Pour hot syrup
and cinnamon stick over oranges. Refrigerate for at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Serve with hot Ultra Mel Lite Vanilla Custard.
Serves 4
• 1 cinnamon stick, broken in half
• 3 large oranges, peeled and white pith removed, each cut into 4 rounds
• 500 ml (2 cups) Ultra Mel Lite Vanilla Custard
Combine orange juice, water, sugar and cinnamon stick in small saucepan. Bring to boil. Reduce heat, add orange rounds and simmer for 8 minutes. Remove from heat. Arrange orange rounds in single layer in wide shallow bowl. Pour hot syrup
and cinnamon stick over oranges. Refrigerate for at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Serve with hot Ultra Mel Lite Vanilla Custard.
Serves 4
