Categories: Fruit desserts

Ingredients

• 8 medium navel or Cara Cara oranges (about 4 1/2 lbs.), or combination
• 1 cup (7 oz.) white sugar
• 2 cinnamon sticks or star anise pods
• 2 Tbsp. salt butter

Directions

1. ice 2 of the oranges to yield 3/4 cup juice.(If 2 oranges don’t yield enough juice, add water to measure 3.4 cup total) Set aside.

2. Slice off the top and bottom 1/2 inch from each of the remaining 6 oranges. Stand each orange of one of its flat ends and use a sharp knife to cut down and around the fruit, following the contours of the flesh and peeling away all the skin and white pith. turn each orange on its side and thinly slice crosswise into rounds. In a 13 × 9-inch baking dish, arrange the rounds, slightly overlapping, in a single layer.

3. In a medium saucepan, combine the sugar, 1/4 cup of the orange juice and the cinnamon or star anise. Bring to a boil over medium-high heat (this should take 2 to 3 minutes) and cook, swirling the pan occasionally, until the sugar begins to color at the edges, another 3 to 5 minutes. (the bubbles should go from thin and frothy to thick and shiny.)

4. Reduce heat to medium-low and cook, swirling the pan often, until the sugar is coppery brown, 1 to 3 minutes. Remove the pan form the het, add the utter, then whisk until melted.

5. Add a splash of the remaining orange juice and whisk until smooth (the mixture will steam, and bubble vigorously), then add the remaining orange juice and whisk until fully incorporated. If the caramel separates and sticks to the bottom of the pan, return it to the heat and simmer until the hardened caramel dissolves.

6. Pour the caramel evenly over the oranges, cover with plastic wrap, then refrigerate for at least 3 hours and up to 6 hours.

7. Allow the caramel to drip off into the baking dish, use a slotted spoon to transfer the oranges to a serving patter or individual plates.

8. Remove and discard the star anise or cinnamon from the caramel, then whisk to recombine and mix in any juices. Pour the caramel over the oranges and serve.

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