Although the process for making this delicious
dessert is a bit tedious, the rewards for this recipe are amazing. It
does help to select some good juicy oranges and make sure they are navel
oranges.
9 medium navel oranges
1/2 cup sugar
1/2 cup water
1 tablespoon unsalted butter
Squeeze enough juice from 3 oranges to measure
1 cup. Bring sugar and water to a boil in a 1 1/2-quart heavy saucepan
over moderate heat, stirring until sugar is dissolved. Boil syrup, without
stirring but washing down any sugar crystals with a pastry brush dipped
in cold water, until syrup around edges begins to turn golden brown,
about 10 minutes.
Tilt pan and carefully add orange juice (caramel
will harden and vigorously steam). Simmer, stirring, until caramel is
completely dissolved, about 2 minutes.
Cut peel, including all white pith, from remaining
6 oranges with a sharp paring knife and cut each orange crosswise into
thirds. Heat one third of butter (1 teaspoon) in a 12-inch nonstick
skillet over moderately high heat until hot but not smoking, then sauté
6 orange slices until golden, 2 to 3 minutes on each side.
Transfer to a plate.
Sauté remaining orange slices in butter in same
manner, wiping out skillet between batches if necessary. Return all
orange slices to skillet along with caramel sauce and cook over moderate
heat until heated through, about 1 minute.
Makes 6 servings. Each serving contains about
181 calories and 2 grams fat.
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