Citrus with Orange Caramel

1. 1

   Remove a wide band of the zest from 1 orange and slice into thin strips.

2. 2

   Boil for 1 minute, then drain and set aside.

3. 3

   Peel the rest of the fruits (see Notes), cut them into rounds, and put them in a bowl.

4. 4

   Melt the sugar over medium heat in a light-colored skillet, stirring often until it turns a rich but not too dark caramel color.

5. 5

   Standing back from the pan, pour in the juice.

6. 6

   It will bubble ferociously, and the caramel will clench into a knot, but dont worry.

7. 7

   Add the reserved orange zest, cinnamon stick, and clove.

8. 8

   Continue cooking and after about 5 minutes the caramel will have dissolved.

9. 9

   Add the orange-flower water, slide in the fruits and swish them around, then pour the fruits and sauce into a bowl.

10. 10

    Serve chilled or at room temperature, garnished with a handful of pomegranate seeds and/or sprigs of mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.