Caramelised brown sugar oranges with yoghurtOranges
A simple and delicious recipe for grilled oranges... they are peeled, sliced, sprinkled with brown sugar and put under a hot grill, served in a pretty glass with a dollop of Greek yoghurt, a drizzle of the juices and a sprig of mint.
Delicious as dessert, but also for breakfast – add some toasted nuts or muesli. For extra thick and velvety yoghurt, place it in a paper-towel-lined sieve to strain overnight.
This simple dessert is Smitten Kitchen’s simplified version of the famous Cordon Bleu recipe “Caramel Oranges” (also try our twist on this classic – Persian caramel oranges).
CARAMELISED BROWN SUGAR ORANGES WITH YOGHURT
3 or 4 oranges
canola oil spray
Greek yoghurt (strain to thicken if desired)
mint leaves, thinly sliced
Top and tail the oranges, exposing the flesh inside and creating a flat edge to balance the oranges on while removing the skin and pith. Slice the skin from the sides taking care to remove all the white pith. Then slice the oranges into 5mm thick discs.
Line a baking sheet with foil and lightly coat it with canola spray or, if preferred, rub with butter. Arrange orange slices in a single layer. Sprinkle a little brown sugar over each. Get the grill nice and hot and place the oranges under the grill until they start to brown on top (approximately 5 minutes).
Transfer oranges and any juices to a serving dish, cover with cling film and refrigerate for several hours or overnight.
To serve, place a few orange slices in a pretty cup or glass and top with a dollop or two of yoghurt, a drizzle of juices and the finely sliced mint.
Photo by Smitten Kitchen