CARAMELIZED ORANGES OR CLEMENTINES

CARAMELIZED ORANGES OR CLEMENTINES

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CARMELIZED ORANGES - ORANGES CARAMELISEES
A classic dessert, this one shines and crackles with caramel! Serve it alone, or with crisp Norman sables, sand cookies.
CARMELIZED ORANGES - ORANGES CARAMELISEES
Course Dessert
Cuisine French
Servings
Ingredients
  • 4 pounds organic oranges or clementines 2 kg
  • For the caramel:
  • ½ cup; 100 g vanilla sugar
  • 2 tablespoons hot water
Course Dessert
Cuisine French
Servings
Ingredients
  • 4 pounds organic oranges or clementines 2 kg
  • For the caramel:
  • ½ cup; 100 g vanilla sugar
  • 2 tablespoons hot water
CARMELIZED ORANGES - ORANGES CARAMELISEES
Instructions
  1. Remove the skin and the pith from the oranges. Using a very sharp knife, cut out the sections of the oranges, leaving any connecting pith behind. Alternatively, cut the oranges into thin slices.
    Remove the skin and the pith from the oranges.  Using a very sharp knife, cut out the sections of the oranges, leaving any connecting pith behind.  Alternatively, cut the oranges into thin slices.
  2. Arrange the orange sections or slices in individual dishes.
  3. Make the caramel: mix the sugar and the water and heat it over medium heat, rolling the pan until the mixture caramelizes evenly. Don’t be tempted to stir it once it is bubbling- it will gradually turn golden-you are looking for a deep golden color. The minute it is deep golden remove it from the heat and pour an equal amount over each dish of oranges. Your dessert is ready!
    Make the caramel: mix the sugar and the water and heat it over medium heat, rolling the pan until the mixture caramelizes evenly.  Don’t be tempted to stir it once it is bubbling- it will gradually turn golden-you are looking for a deep golden color.  The minute it is deep golden remove it from the heat and pour an equal amount over each dish of oranges.  Your dessert is ready!
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