Oranges in Caramel Syrup

Total Time
40mins
Prep 25 mins
Cook 15 mins

A very simple but elegant dessert for company, and it's fat free!

Directions

  1. Lightly oil a baking sheet.
  2. In a small saucepan, bring ½ cup of the sugar and 3 tbsp of water to a boil over medium-high heat, stirring to dissolve the sugar; boil without stirring until the mixture turns a golden amber colour, about 5-6 minutes; immediately pour the caramel onto the oiled baking sheet and tilt the sheet to spread the caramel as thin as possible (use a pot-holder or towel as the baking sheet will be hot from the caramel); cool completely; break up the caramel into pieces; in a food processor, pulse the caramel pieces until chopped into pieces the size of chocolate chips; do not overprocess; the caramel chips can be stored in an airtight container for up to 1 week; if they stick together, give the airtight container a bang on the kitchen counter, and that should loosen things up.
  3. Using a small, sharp knife, peel the oranges, removing all the bitter, white pith; working over a heatproof bowl, cut between the membranes to release the orange sections; measure out ½ cup of the orange juice.
  4. In a small saucepan, bring the remaining 2/3 cup sugar and ¼ cup of water to a boil over medium-high heat, stirring to dissolve the sugar; boil without stirring until the mixture turns a golden amber colour, anywhere from 5-7 minutes; remove the caramel from heat and add the reserved orange juice – avoid spatters- stir and cook over low heat until smooth; let cool slightly; pour the sauce over the oranges, cover and refrigerate for at least 2 hours, or overnight, stirring occasionally.
  5. To serve: Arrange the orange slices in dessert bowls; spoon some of the juices into each bowl and sprinkle with caramel chips; garnish with mint sprigs.

Reviews

(1)
Most Helpful

So simple and good--the syrup makes it taste so rich, yet the tart/sweet/fresh flavor of the orange predominates. I found I liked this even better without the crunchy caramel, but I was the only one of three to feel that way. Also good with a dollop of yoghurt--and the fresh mint adds a whole other layer of flavor.

Chef Kate July 09, 2005

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