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Charred Orange Sorbet w/ Warm Rum Sauce and Spiced Cookie Bars Recipe

 


Savor each bite of this composed dessert – it’s a combination of crisp and creamy textures, warm and icy temperatures and the distinctive flavors of black rum, charred oranges and aromatic allspice.


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
seedless orange 1 each For the Charred Orange Sorbet, grate orange peel. Set aside. Remove white pith from orange. Cut orange crosswise into 6 slices. Place on foil-lined baking pan. Sprinkle with 2 tbsp. of the sugar. Broil 4 to 6 inches from heat 7 to 8 minutes or until lightly charred. Cool orange slices then coarsely chop. Place remaining 2/3 cup sugar and reserved grated peel in blender; cover. Blend on high speed until peel is very finely chopped. Add orange juice, coconut milk and half-and-half. Blend until sugar is dissolved. Pour into medium bowl. Stir in chopped orange. Refrigerate 2 hours or until well chilled. Pour into an ice cream maker. Freeze according to manufacturer’s directions.

granulated sugar, divided 2/3 cup
granulated sugar, divided 2 tbsp
orange juice 1 1/4 cups
Thai Kitchen® Coconut Milk 1 cup
half-and-half 1/2 cup
flour 1 1/4 cups For the Spiced Cookie Bars, mix flour and allspice in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg, rum and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Spread in greased foil-lined 8-inch square baking pan. Bake in preheated 375°F oven 20 to 25 minutes or until edges are golden brown. Cool in pan on wire rack. Cut into 4 squares then cut each square crosswise into 4 triangles.

Allspice, Ground 1 tsp
butter, softened 1/2 cup
firmly packed brown sugar 1/4 cup
granulated sugar 1/4 cup
eggs 1 each
black rum 2 tbsp
Vanilla Extract, Pure, 1 Fold 1/2 tsp
butter, divided 3 tbsp For the Rum Sauce, melt 2 tbsp. of the butter in large nonstick sauté pan on medium-high heat. Place orange sections in skillet. Sprinkle sugar around oranges. Cook 10 minutes or until sugar begins to caramelize, gently stirring occasionally. Remove from heat. Add orange juice and rum. Cook 2 minutes, stirring occasionally. Remove from heat. Stir in remaining 1 tbsp. butter until melted. Serve Spiced Cookie Bar with a small scoop of Charred Orange Sorbet and drizzle with warm Rum Sauce.

butter, divided
seedless oranges, peeled and sectioned 4 eaches
granulated sugar 1/3 cup
orange juice 1/4 cup
black rum 2 tbsp
Ingredients Quantities Instructions
seedless orange 6 eaches For the Charred Orange Sorbet, grate orange peel. Set aside. Remove white pith from orange. Cut orange crosswise into 6 slices. Place on foil-lined baking pan. Sprinkle with 2 tbsp. of the sugar. Broil 4 to 6 inches from heat 7 to 8 minutes or until lightly charred. Cool orange slices then coarsely chop. Place remaining 2/3 cup sugar and reserved grated peel in blender; cover. Blend on high speed until peel is very finely chopped. Add orange juice, coconut milk and half-and-half. Blend until sugar is dissolved. Pour into medium bowl. Stir in chopped orange. Refrigerate 2 hours or until well chilled. Pour into an ice cream maker. Freeze according to manufacturer’s directions.

granulated sugar, divided 4 3/4 cups
granulated sugar, divided
orange juice 7 1/2 cups
Thai Kitchen® Coconut Milk 6 cups
half-and-half 3 cups
flour 7 1/2 cups For the Spiced Cookie Bars, mix flour and allspice in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg, rum and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Spread in greased foil-lined 8-inch square baking pan. Bake in preheated 375°F oven 20 to 25 minutes or until edges are golden brown. Cool in pan on wire rack. Cut into 4 squares then cut each square crosswise into 4 triangles.

Allspice, Ground 2 tbsp
butter, softened 3 cups
firmly packed brown sugar 1 1/2 cups
granulated sugar 1 1/2 cups
eggs 6 eaches
black rum 3/4 cup
Vanilla Extract, Pure, 1 Fold 3 tsp
butter, divided 1 cup For the Rum Sauce, melt 2 tbsp. of the butter in large nonstick sauté pan on medium-high heat. Place orange sections in skillet. Sprinkle sugar around oranges. Cook 10 minutes or until sugar begins to caramelize, gently stirring occasionally. Remove from heat. Add orange juice and rum. Cook 2 minutes, stirring occasionally. Remove from heat. Stir in remaining 1 tbsp. butter until melted. Serve Spiced Cookie Bar with a small scoop of Charred Orange Sorbet and drizzle with warm Rum Sauce.

butter, divided 2 tbsp
seedless oranges, peeled and sectioned 24 eaches
granulated sugar 2 cups
orange juice 1 1/2 cups
black rum 3/4 cup
Ingredients Quantities Instructions
No Resize Selected
Chef's Tip: Create a great cookie sundae with this combo and top it off with vanilla whipped cream and candied charred orange peel.

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