Roasted Orange Parfait By Guy Fieri

Prep Time
Cook Time
1h 10m
Ready In

Recipe: #35829

October 09, 2020

"I saw this on big bites and does it look good"

Original is 4-6 servings


  • Serving Size: 1 (476.1 g)
  • Calories 421.1
  • Total Fat - 14.5 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 49 mg
  • Sodium - 701.2 mg
  • Total Carbohydrate - 71.3 g
  • Dietary Fiber - 9.9 g
  • Sugars - 59.7 g
  • Protein - 7.7 g
  • Calcium - 321.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 171.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.

Step 2

Slice of the top and bottom of the oranges using a serrated knife. Place the oranges, cut side down, on the cutting board and slice away the outer layer of skin and pith to just reveal the flesh. Cut the oranges into 1/2-inch-thick slices and then into quarters. Place the oranges in a bowl and add the turbinado sugar and orange liqueur; toss to coat. Arrange the oranges on the wire rack and transfer to the oven. Cook until the sugar has caramelized, 13 to 15 minutes. Let cool, then sprinkle the oranges with the salt and pepper. Reserve to the side.

Step 3

Combine the heavy whipping cream and vanilla seeds in a medium mixing bowl. Whisk until soft peaks form. Fold in the mascarpone and set aside.

Step 4

To assemble: Spoon a dollop of mascarpone whipped cream into 4 to 6 footed parfait glasses. Top with a layer of caramelized oranges. Repeat four more times, so there are five layers of whipped cream and oranges in each glass. Refrigerate the parfaits for 20 minutes to set up.

Step 5

Garnish each parfait with a drizzle of olive oil and a pinch of cinnamon, if using. Serve immediately.


No special items needed.

1 Reviews


Delicious! The oranges were phenomenal and I would make those alone just to munch or use as a topping for other things! I forgot to use the olive oil and cinnamon when taking the photos, but did catch my mistake before we ate them. Instead of parfait glasses (too big for us!), I served in some pretty coupes. Used a very good quality olive oil from Crete, and it added another wonderful dimension to the parfait! Thanks for sharing!


review by:
(13 Jun 2021)

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