Caramelised oranges

Caramelised oranges

By
From
Mark Hix On Baking
Serves
4-6
Photographer
Jason Lowe

This is a take on those bowls of oranges with caramel sauce that used to appear on sweet trolleys next to the profiteroles and cheesecake. They were never something that really appealed to me, maybe because they often looked a bit like an afterthought. I've tried to make those dull orange bowls a bit more sexy here, using a selection of different oranges along with a kick of Cointreau.

Ingredients

Quantity Ingredient
4 large oranges, peeled, (or 2 large oranges and 2 blood oranges)
120g honey
120g butter
16 kumquats, halved
100ml cointreau
4 satsumas, peeled and segmented
or 4 clementines, peeled and segmented
or 4 mandarins, peeled and segmented

Method

  1. Preheat the oven to 180°C.
  2. Cut the oranges and blood oranges, if using, horizontally into 2 cm slices.
  3. Put the honey and butter on a baking tray that will fit the orange pieces snugly. Heat in the oven for about 10 minutes, giving the occasional stir, until the butter starts bubbling. Add the oranges and kumquat pieces and cook for 15 minutes, turning during cooking. Add the satsumas and cook for another 7–8 minutes until caramelised, then remove from the oven. Drain off the liquid into a saucepan, add the Cointreau and simmer for a few minutes until reduced by a third. Pour the sauce back over the oranges and leave to cool slightly.
  4. Serve warm either with ice cream or crème fraîche. These caramelised oranges would also make a great accompaniment to the flourless orange cake.
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