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 Caramel Oranges

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dgnetwork
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PostSubject: Caramel Oranges   Wed Dec 01, 2010 11:57 pm



Serves:12

Ingredients:

6 oranges, preferably a thin-skinned variety such as Valencia
1 3/4 cups sugar
1/3 cup water
1 teaspoon vanilla extract
2 1/2 tablespoons unsalted butter, cut into pieces
2 whole star anise (optional)
Directions

Cover oranges with cold water in a 3- to 4-quart heavy saucepan. Bring to a boil, then drain. Repeat 2 more times. Once oranges are cool enough to handle, trim blossom and stem ends, halve lengthwise, then cut crosswise into 1/4 inch thick slices (discard any seeds).

Combine sugar and 1/3 cup water with a pinch of salt in same saucepan. Cook over medium heat, stirring, until sugar dissolves, then continue to cook, undisturbed, brushing any sugar from sides of pan with a pastry brush dipped in cold water, until sugar begins to turn deep amber. Swirl pan to evenly caramelize sugar. Remove pan from heat. Add vanilla (mixture will bubble) then butter, swirling pan to incorporate. Add orange slices and star anise (if using) to pan and, using a heatproof spoon or spatula, stir to coat oranges with caramel. Simmer, uncovered, 30 minutes, stirring halfway through. Cool completely at room temperature before serving.

Make ahead: Caramel oranges can be made up to 2 days ahead and kept covered and chilled.

About This Recipe

Pleasantly bitter and sweet all at once, orange slices drenched in caramel pair well with chocolate -- and any leftovers are equally delicious over French toast.

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