Friday, March 18, 2005
Sugar High Fridays #6 - Oranges in Caramel-Almond sauce
Caramel - isn't it great? It's one of my fave things in the world. I like it - it's sweet, smooth.. mm. Per hates it. And I mean hate it. So desserts featuring caramel aren't very often made in our household. However, I was planning on trying something new for Sugar High Fridays. That didn't happen. Time ran out - as it so often does - and I'll share an old favorite with you instead. I *do* look forward to trying all of your creations though - many thanks to Debbie for hosting this!
This is a real comfort dish for me, something I'll make myself as a treat, particularly when I'm feeling a little low. I've made it for years - I think I had it the first time on a skiing trip when I was ten years old. It's very bright and cheery - and extremely tasty. The orange warms up from the hot caramel sauce, and it's tanginess is a perfect match for the sweetness of the sauce. The almonds add crunch. The caramel takes on - of course - a gorgeous subtle orange flavor. I ended up licking the plate. (As you can see, Hamlet was going to beat me to it. One of these days I have to write about proper cat nutrition. This is not it. Don't feed this to your cats. But I bet you already knew that.
These measurements are fairly rough - I don't usually measure anything in this recipe.
Oranges in Caramel-Almond sauce
Serves 1 hungry girl
2 oranges, peeled and sliced
2 tbsp sugar
1 tbsp butter
2 tbsp cream (low-fat is what I use most of the time since it's what I have around the house, although full fat is better. Isn't it always?)
handful of chopped almonds
Set the oranges on a plate, or in a bowl. In a small saucepan, melt the butter. Add the sugar. Add the almonds. Let it toast for a little bit, and add the cream. Mix until you have a lovely caramel sauce, and pour over the oranges.