Oranges in caramel sauce
4 servings
55 minutes
Oranges in caramel sauce are a refined dessert of Austrian cuisine that combines the freshness of citrus with the deep, velvety taste of caramel. The tradition of preparing fruits in caramel has roots in European gastronomy, where caramel desserts have always been a symbol of sophistication. Oranges soaked in thick caramel sauce with hints of cream and lemon create an amazing balance of sweet and sour, making this dessert light yet rich. It is perfect as a conclusion to a festive dinner, highlighting its elegance. When serving oranges in caramel, one can add some grated chocolate or nuts for extra texture. This dish not only delights the palate but also captivates with its aesthetic appearance, turning a simple ingredient into a culinary masterpiece.
1
In a saucepan over high heat, mix sugar and 1/4 cup of water. Reduce to medium heat and cook without stirring until it reaches a brown caramel state, about 10 minutes.
- Sugar: 1 glass
2
Make a small fire. Carefully mix the cream into the caramel and stir with a wooden spoon. Remove from heat.
- Double cream 40% fat: 0.5 glass
3
Add lemon juice and butter to the caramel. Mix well until smooth.
- Lemon juice: 1 teaspoon
- Butter: 1 tablespoon
4
Peel the oranges and slice them thinly. Arrange on plates and drizzle with sauce.
- Oranges: 4 pieces
