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Caramelized Oranges With Rosemary and Honey - WSJ.com
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Brief Description
Honeyed oranges make a light and elegant dessert, in place of many holiday excesses
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Main Ingredient
Oranges
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Category: Desserts
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
http://online.wsj.com/news/articles/SB10001424052702303949504579262342197550848
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Dec 21, 2013
Number of Servings:
Ingredients:
- 4 - blood oranges at room temp
- 4 - Cara Cara oranges at room temp
- 1/2 cups - Honey
- 2 tablespoons - olive oil plus more for broiler pans
- 2 sprigs - fresh rosemary leaves separated and minced
- - Fleur de sel
- - Shortbread and crème fraîche for serving (optional)
Directions:
1. Peel oranges. Using a paring knife, remove any remaining pith, then slice oranges into ⅓-inch-thick slices, keeping blood oranges separate, as they will bleed red juice.
2. Preheat broiler and set rack about 5 inches below heat source. Cover two broiler pans with aluminum foil and lightly brush foil with oil. Set Cara Cara slices on one pan and drizzle with half of honey and half of oil. Sprinkle slices with half of rosemary leaves and a pinch of fleur de sel. Set blood oranges on other broiler pan and repeat drizzling and sprinkling processes.
3. Place one pan under broiler and cook until oranges are lightly caramelized, 3-5 minutes. Remove from broiler and repeat with other pan. To serve, place oranges on a platter, alternating varieties. Pour any pan juices over oranges and let sit at room temperature until ready to serve. Garnish with shortbread and crème fraîche, if you like.
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