Caramel Oranges with Buttermilk Ice Cream


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Chef: Quinn Emmett



From a fine Australian eatery, this is a great and surprising dessert. Worth the time.


6 whole Navel oranges
300 g caster (superfine) sugar
1 cup water
1/2 tsp cardamom seeds, crushed

Using a citrus zester, remove the zest from the oranges in long thin strips, then blanch in three changes of boiling water to soften any bitterness.
Peel the oranges using a very sharp knife, making sure every trace of pith (membrane stuff) is removed.
Put the peeled oranges in a flat serving dish and set aside.
Cook the sugar and water in a saucepan over a high heat without stirring (stirring will crystalize the caramel).
As the caramel begins to darken, add the cardamom seeds and orange zest and continue cooking until the mixture is quite dark, brushing down the sides of the pan with a pastry brush dipped in water.
Remove the caramel from the heat and immediately pour over the oranges.
Refrigerate for at least 4 hours.
To serve, place the oranges on plates, spoon over the syrup and serve with buttermilk ice cream.
Search EmmettFood.
com for our fabulous "buttermilk ice cream" recipe or purchase at a store.