Oranges in Caramel

Peeled orange segments bathed in an amber caramel syrup with strips of candied zest.

Ingredients

• 6 large navel oranges
• 1 cup sugar
• 1/2 cup water
• 1/4 cup fresh orange juice
• 1 tablespoon Grand Marnier (optional)

Directions

1. Using a vegetable peeler, remove the zest from 2 oranges and cut it into thin julienne strips; blanch the strips in boiling water for 1 minute and drain.
2. Peel all the oranges down to the flesh, removing all white pith, and slice them crosswise into rounds. Arrange in a shallow serving dish.
3. In a heavy saucepan, combine the sugar and water and cook over medium-high heat, without stirring, until it turns a deep amber caramel, about 8 minutes.
4. Off the heat, carefully and slowly add the orange juice (it will sputter) and stir to make a smooth syrup; stir in the julienned zest and Grand Marnier.
5. Pour the warm caramel over the oranges and let cool. Chill before serving.
6. Serve cold, spooning the caramel syrup and zest over the orange slices.

Notes

Adapted from Jacques Pepin’s oranges in caramel, a light classic French dessert.