Caramelized Oranges

1. 1

   Squeeze enough juice from 3 oranges to measure 1 cup.

2. 2

   Cook sugar in a 1 1/2-quart heavy saucepan over medium-high, stirring occasionally with a fork, until the sugar begins to turn golden brown, about 10 minutes.

3. 3

   Tilt pan and carefully add orange juice (caramel will harden and vigorously steam).

4. 4

   Simmer, stirring, until caramel is completely dissolved, about 2 minutes.

5. 5

   Cut peel, including all white pith, from remaining 6 oranges with a sharp paring knife and cut each orange crosswise into thirds.

6. 6

   Heat 1/3 of butter (1 teaspoon) in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute 6 orange slices until golden, 2 to 3 minutes on each side.

7. 7

   Transfer to a plate.

8. 8

   Saute remaining orange slices in butter in same manner, wiping out skillet between batches if necessary.

9. 9

   Return all orange slices to skillet along with caramel sauce and cook over moderate heat until heated through, about 1 minute.

10. 10

    Sprinkle the slices with cinnamon.

No additional tips available.