Caramelised Orange Salad
This recipe is simple, fun and produces a lovely dish.
Please give it a try. I think you will be pleased.
Ingredients (For 6 people)
12 blood oranges
300g caster sugar
Peel the zest from two of the oranges. Cut into a fine julienne. Blanch this twice in a little water then crystallise it by cooking gently in 100 g of the sugar.
Peel the oranges and slice them into rings not segments. Arrange in a heat-proof serving dish and scatter the crystallised peel on top.
Put the remaining sugar into a stainless pan and place over a high heat until. When it starts to colour, carefully swirl over the heat until all the sugar is dissolved and the caramel has gone slightly foamy (like an espresso coffee’s ‘crema’.) Pour this dark brown mixture all over the oranges. It will crackle and splutter, then set hard as a toffee crust. Leave for two hours at room temperature before serving. The caramel crust will soften and melt to combine with the rendered juices from the oranges to form a delicious sauce.