Oranges with Caramel Sauce
This caramel sauce can be used warm or at room temperature. 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.
Photography: BEATRIZ DA COSTA
Martha Stewart Living, December/January 2000
- 1 cup sugar
- 1/2 cup heavy cream
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon unsalted butter
- 4 navel oranges
- Combine the sugar and 1/4 cup 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 color, swirling pan carefully while cooking to keep the color uniform, about 10 minutes.
- 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.
- Using a very sharp knife, cut top and bottom from oranges. Carefully slice away peel and white pith. Place oranges in serving bowls, and pour at least 3 tablespoons reserved caramel sauce over each. The unused caramel can be stored in an airtight container and refrigerated for up to 1 week.
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