Recipe from Regis Beauregard
Adapted by Florence Fabricant
- Total Time
- 30 minutes plus about 4 hours' cooling and drying
- Rating
- 4(20)
- Notes
- Read community notes
These caramelized oranges take a little planning: You'll need to leave time for the crystallized mint leaves to dry and harden, and for the orange slices to chill and then cool after they have been caramelized. The result is a dessert that can be made a few hours in advance. The recipe can also be doubled. You can substitute plain mint leaves for the sugared ones. The best way to caramelize the oranges is with a torch. If you plan to run them under the broiler, use a baking sheet with sides because the oranges will give up some sweet juices, which you will want to capture to drizzle around the slices for serving. —Florence Fabricant
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Ingredients
Yield:2 servings
- 10fresh mint leaves
- 1egg white, lightly beaten, optional
- ¼cup granulated sugar, optional
- 4blood oranges
- ½cup Demerara (granulated light brown) sugar
- A few drops of mint oil
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
261 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 66 grams carbohydrates; 6 grams dietary fiber; 60 grams sugars; 3 grams protein; 10 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
If crystallizing the mint leaves, place them on a sheet of parchment paper. Brush lightly with egg white on both sides. Place sugar in a small mound and dip each coated leaf in the sugar, to cover both sides. Shake off excess. Place leaves on a plate to dry for about 4 hours or in a turned-off oven with a pilot light, until dry and crisp.
Step
2
Peel oranges, removing all pith. Cut each in 4 slices horizontally, removing any seeds. Refrigerate at least 2 hours. Place Demerara sugar on a plate and dip each orange slice in the sugar on one side. Use a butane or propane torch, or light a broiler with the rack as close as possible to the heat element. On a baking sheet lined with foil, place oranges, sugared side up. Use the torch to caramelize the sugar, or place slices under the broiler until the edges are seared. Allow to cool briefly, then coat with sugar and sear again. Place slices on a cooling rack and allow to sit at least 1 hour.
Step
3
Arrange slices on individual plates. Dot with a few drops of mint oil, garnish with the plain or sugared mint leaves and serve.
Ratings
4
out of 5
20
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Cooking Notes
K
I used this technique with pineapple rings and it was delicious! I filled the holes in the middle with goat's milk yogurt flavored with honey and orange blossom water and garnished with mint chiffonade. Feels luxurious but nice and light.
K
I used this technique with pineapple rings and it was delicious! I filled the holes in the middle with goat's milk yogurt flavored with honey and orange blossom water and garnished with mint chiffonade. Feels luxurious but nice and light.
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Credits
Adapted from Regis Beauregard, Augustine, New York
Recipe Tags
- Blood Orange
- Mint Leaves
- Dessert
- Winter
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