Caramel Oranges

1. 1

   Remove the zest from 1 of the oranges using a vegetable peeler.

2. 2

   Cut the zest into very thin slivers and set aside.

3. 3

   With a sharp knife, cut the zest and pith away from all of the oranges.

4. 4

   Slice each orange into rounds, then stack the rounds back into their original shapes.

5. 5

   Place the sliced oranges in a bowl.

6. 6

   Bring the sugar and 1/3 cup water to a boil in a saucepan over medium heat, stirring until the sugar dissolves.

7. 7

   Increase the heat to high and boil, brushing down the crystals that appear on the side of the pan with a wet pastry brush, without stirring, until it forms a dark amber caramel.

8. 8

   Carefully add 1/3 cup hot water (the caramel will sputter), and stir until the caramel dissolves.

9. 9

   Add the orange zest and simmer for 4 minutes.

10. 10

    Pour the caramel sauce over the oranges.

11. 11

    Cool, cover, and refrigerate for at least 4 hours.

12. 12

    On each plate, fan out the orange slices and drizzle with the caramel.

13. 13

    Top with a dollop of creme fraiche and serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.