Pastry Crisps with Vanilla Ice Cream and Orange Caramel Sauce

1. 1

   On a lightly floured surface roll out the puff pastry 1/8 inch thick and cut out as many 6-inch squares as desired, reserving any remaining dough, covered and chilled, for another use.

2. 2

   (Extra squares, baked, keep in an airtight container at room temperature for several days).

3. 3

   Transfer the squares to an ungreased baking sheet, bake them in the upper third of a preheated 425F.

4. 4

   oven for 12 to 15 minutes, or until they are crisp and golden, and let them cool on a rack.

5. 5

   While the pastry is baking, remove the zest from half of the orange with a vegetable peeler and chop it.

6. 6

   With a serrated knife cut away the remaining zest and the pith from the orange, discarding them, and cut the sections free from the membranes, discarding the membranes.

7. 7

   In a heavy skillet cook the sugar over moderate heat, undisturbed, until it begins to melt and continue cooking the sugar, swirling the skillet, until it is a golden caramel.

8. 8

   Remove the skillet from the heat and add the water carefully with the chopped zest.

9. 9

   Simmer the sugar mixture, stirring, until the caramel is dissolved, add the Grand Marnier, and boil the mixture until it is reduced to about 1/4 cup.

10. 10

    Strain the sauce into a bowl and let it cool until it is warm.

11. 11

    Put a pastry square on each of 2-dessert plates, top each pastry with a scoop of the ice cream and some of the orange sections, and drizzle each serving with some of the sauce.

* Per serving · 4 servings · Values may vary.