Orange you glad we said caramel? Okay, okay, we couldn’t resist! And you will not be able to resist this super simple, seasonal dessert. Yes, you see oranges all year, but did you know that this is prime time for citrus fruit, like our Heirloom Extra Large Navel Oranges or the Cara Cara Oranges that have hints of raspberries and strawberries.
8 medium oranges (about 4 ½ lbs.), Navel or Cara Cara or a combination of both or 6 oranges
and 1 small bottle of Central Market Cold Pressed Orange Juice
1 cup granulated sugar
2 cinnamon sticks
2 Tbsps Central Market Salted Butter
Greek yogurt, optional
Chopped, toasted pistachios, optional
1. Juice 2 of the oranges to yield ¾ cup of juice or measure ¾ cup of Central Market Cold Pressed Orange Juice.
2. Cut the top and bottom ½ inch off of the remaining 6 oranges. Stand each orange on one of its flat ends, and use a sharp knife to cut down and around the fruit, peeling away all of the skin and pith. Thinly slice the oranges crosswise and shingle evenly in a 13” x 9” baking dish.
3. Combine the sugar, ¼ cup of the orange juice, and the cinnamon sticks in a medium sauce pan. Bring to a boil over medium-high heat, about 2-3 minutes, and cook, swirling the pan occasionally, until the sugar begins to color around the edges, 3-5 minutes. Reduce heat to medium-low and cook, swirling the pan often until the sugar is coppery brown, 1-3 minutes.
4. Remove pan from heat, add butter, and whisk until melted. Add a splash of the remaining orange juice and whisk until smooth (the mixture will steam and bubble), then add remaining juice and whisk until fully incorporated.
5. Pour the caramel over the oranges, cover with plastic wrap and refrigerate for 3 hours.
6. Using a slotted spoon, transfer oranges to a serving platter or individual plates. Remove and discard the cinnamon sticks and whisk the caramel to recombine. Pour the caramel over the oranges and serve; add a scoop of your favorite yogurt to each serving and sprinkle with the toasted pistachios; or serve with Central Market Lime Pound Cake.
Note: If the caramel separates and sticks to the bottom of the pan after adding the juice and butter, return the pan to the heat and simmer until the hardened caramel dissolves.