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Saturday, April 23, 2005

Oranges Glazed with Caramel

Oranges de Portugal au caramel

Remove the peel from oranges and reserve for another use. Scrape away white pith and section oranges.

Make a caramel with 1 cup sugar, 1 teaspoon vinegar (I used balsamic--not sure if available to a habitante, but I couldn't resist and I was thinking of Pascale's caramel with Strawberries) and 1/2 cup water, boiling for about five minutes in a covered pan until just beginning to color. Dip orange segments individually and insert a small skewer in the end. Serve with chocolate or strong coffee.

Oranges de Portugal au caramel from Le Dictionnaire de cuisine (1767), 2:101.

Foodgoat chose oranges for this month's Is My Blog Burning.

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