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1
Squeeze juice from 1 orange (about 1/4 cup) into small bowl.
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2
Cut ends off remaining 2 oranges to expose flesh.
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3
Cut oranges lengthwise into quarters; pull out and discard white center pith.
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4
Cut orange quarters crosswise into 1/8-inch-thick slices.
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5
Place orange slices along with any collected juices in another bowl.
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6
Sprinkle sugar evenly over bottom of heavy 10-inch-diameter skillet; scatter butter pieces over and drizzle with 2 tablespoons orange juice.
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7
Stir over medium heat until mixture begins to melt and bubble, then swirl pan to blend.
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8
Cook until sugar mixture is dark amber, occasionally scraping down sides of skillet with heatproof spatula, about 6 minutes.
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9
Stir in 2 tablespoons orange juice and cook until smooth and thickened, about 2 minutes.
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10
Add orange slices with juices to skillet and stir until coated, about 1 minute.
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11
Cool.
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12
DO AHEAD: Caramelized orange sauce can be made up to 3 hours ahead.
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13
Let stand at room temperature.
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14
Scoop ice cream into bowls and spoon caramelized orange sauce over.
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15
Top sundaes with toasted almonds and sprinkle with fleur de sel, if desired.
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16
* A type of sea salt; available at some supermarkets and at specialty foods stores.
