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A Caramelised Orange Collection
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Now that there are so many different forms of orange to be had, I like to make this salad with a mixture of varieties. Those used here are just a suggestion; pick whichever are looking most handsome when you go shopping. I've discovered it is much easier to make a caramel the chef's way, without water: I just toss the sugar into a dry, heavy-based pan over a moderately high heat which dramatically reduces the time it takes to caramelise. My one word of caution regards the type of sugar. For once, I do not advise you use an unrefined type. It will disguise the degree of caramelisation. Stick with standard white caster sugar. You can make a lighter salad with an uncaramelised syrup; dissolve 300g sugar in 200ml hot water and simmer for about 10 minutes with the zest, until thickened but not coloured.
Serves: 8
4 oranges
6 clementines
250g caster sugar
The caramelisation takes all the natural, acidic aggression out of the oranges, so a seriously tangy wine is unnecessary.
Typical values per serving:
Energy |
698.728kJ 167.0kcal |
---|---|
Fat | 0.1g |
Sugars | 300.0g |
Salt | trace |
This recipe was first published in January 2006.
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