Oranges in Rum and Caramel

1. 1

   Finely grate the zest of 2 of the oranges.

2. 2

   Using a very sharp knife, peel all of the oranges, carefully removing all of the bitter white pith.

3. 3

   Slice the oranges into 1/4-inch-thick rounds and arrange them in a large, shallow bowl.

4. 4

   Drizzle the rum over the oranges and sprinkle the zest on top.

5. 5

   In a large saucepan, spread the sugar in an even layer.

6. 6

   Warm over moderate heat, without stirring, until the sugar starts to melt around the edge, about 3 minutes.

7. 7

   Reduce the heat to low and shake the pan to mix the dry sugar and melted sugar.

8. 8

   Continue to cook over low heat, swirling the pan frequently, until all of the sugar is melted and a dark amber caramel forms.

9. 9

   Drizzle the caramel in long, thin lines over the oranges.

10. 10

    Let the caramel cool, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.