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Oranges with Caramel Sauce




Source of Recipe


Internet


Recipe Introduction


This caramel sauce can be used warm or at room temp. Using your finger instead of a spoon to mix the sugar and water allows you to feel when they are incorporated, to a sandy texture.




List of Ingredients




1 C sugar
1 Tbs. unsalted butter
1/2 C heavy cream
4 navel oranges
1 tsp. freshly squeezed lemon juice



Recipe



1) Combine the sugar and 1/4 C water in a small high-sided saucepan. Using your finger, stir to create a sandy mixture, being careful not to get sugar on the side of the pan. Set pan over medium heat. Without stirring, cook mixture until dark amber in colour, swirling pan carefully while cooking to keep the colour uniform, about 10 minutes.

2)Reduce heat to low. Slowly add the cream, and stir with a wooden spoon to combine. Remove pan from heat, add the lemon juice and butter, and stir until well blended, about 2 minutes. Set aside.

3) Using a very sharp knife, cut the top and bottom from oranges. Carefully slice away peel and white pith. Place oranges in serving bowls, and pour at least 3 Tbs. reserved caramel sauce over each. The unused caramel can be stored in an airtight container and refrigerated for up to 1 week.