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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