Scorched Oranges (Oranges Brulees)

Submitted by K9 Owned

"A deceptively easy dessert with a sophisticated presentation and taste. Enjoy!The recipe was taken from the 1972 edition of Popular French Cookbook by Mary Berry"

 

• Ready In: 20mins
• Ingredients: 5
• Serves: 4-6

ingredients

• 4 large oranges
• 2 tablespoons Grand Marnier
• 1 1⁄4 cups sour cream
• 1 1⁄4 cups heavy cream
• 1⁄4 cup demerara sugar

directions

1. Peel the oranges removing all pith and slice thinly.
2. Place in a shallow 5 cup oven proof dish and sprinkle with the liqueur.
3. Lightly whip the heavy (35%) cream and blend it with the sour cream.
4. Spread over the oranges.
5. Chill thoroughly in the refrigerator.
6. A few minutes before serving sprinkle the Demerara sugar on top and broil until the sugar has melted.

Reviews

[gailanng]

Scorched Oranges! That sounds like a medical condition. Tasty and made for ZWT#8.

 

[Wish I Could Cook]

Add me to the list of fans of this simple and delicious dessert! I made it with peach schnapps... mmmmm....think fuzzy navel.... I started making this with a real orange, but upon realizing that I possess neither the skill nor patience to de-pith an orange, I opened a can of mandarin oranges. And that worked great! Plus the little mandarins are perfectly spoon-sized. I used creme fraiche in place of the sour cream and was quite pleased with the mixture. I made single servings in ramekins and sprinkled brown sugar on top. Sooooo good! I would advise not over-pouring the liquor, it doesn't cook off and it will turn the bottom of your ramekin into a creamy, boozy soup. Although depending on the crowd, that might not be a bad thing... ;-)

 

[Diana 2]

Elegant....Sophisticated.....Delectable......Yummy in yer tummy. :) What an absolute treat this was. I made two individual servings using 2 oranges. Should have added some zest to the top too, but that will have to wait till next time. I didn't have any Grand Marnier, so used Malibu Rum. WOW! Tropical Brulee Deluxe. I made the mistake of piling the cream topping high, so when it started to melt.....all over the edges. Next time I'll make sure the ingredients don't go above the rim. ;) K9, this was a fantastic treat mid afternoon. Wonder if you could do a orange/pineapple mix.Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.

 

[evelynathens]

This recipe is so much better than the sum of its parts - one of those simple things that are perfection. I used creme fraiche in place of the sour cream and a combo of Grand Marnier/Cointreau/Triple Sec just to provide varied orange essence. I had also zested one of the oranges and zapped that with the demerara sugar before sprinkling on top, so we got orange flavour to the max!

 

[Debber]

Here are five more stars *.*.*.*.* because this one deserves it! Yum-0-licious! I didn't have the heavy cream to mix with the sour cream, so that may have changed the chemistry a bit, but we LOVED 'em like this. I used brown sugar in place of the demarara (I live in rural Wisconsin), and should've let it broil a few more seconds to get crispy-ish, but oh well...I would've eaten the whole pan if I could've pulled it off! Excellente KEEPER! *ZWT 5 Groovy GastroGnomes* gallivanting the globe spreading peace and love!