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Caramelized Oranges

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 9 medium navel oranges
  
• 1/2 cup sugar
  
• 1/2 cup water
  
• 1 Tbsp melted butter (divided use)
  






Instructions



1. Squeeze 3 oranges to produce 1 cup orange juice.
   
   
2. Combine sugar and water in heavy 1-1/2-quart saucepan. Bring to boil over moderate heat, without stirring, using pastry brush dipped in cold water to brush sugar granules from sides of pan. Cook over moderate to high heat until sugar begins to caramelize, as edges of the sugar-water solution turn golden brown, 8 to 10 minutes. Tilt pan away from you. Add orange juice (caramel will harden and steam vigorously); simmer and stir until caramel juice is dissolved, about 2 minutes. Remove from heat.
   
   
3. With sharp paring knife, cut peel and pith from remaining 6 oranges. Cut each orange, horizontally, into thirds. Melt a teaspoon of the butter in a 12-inch nonstick skillet; heat until butter is hot but not smoky. Place some of the orange slices in skillet; heat on both sides until golden brown, about 4 to 6 minutes total. Transfer to plate and cook remaining oranges with remaining butter. When all of the slices are cooked, return them in batches to the skillet, add sauce, heat 1 minute, then serve.
   
   Serves 6