Orange-caramel nut sundaes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Oranges | |
| 1 | cup | Firmly packed light brown sugar |
| 10 | tablespoons | Fresh orange juice |
| 3 | tablespoons | Unsalted butter |
| Vanilla frozen yogurt or ice cream | ||
| ½ | cup | Hazelnuts; toasted, husked, |
| ; coarsely chopped | ||
Directions
Remove orange peel with vegetable peeler. Cut enough peel into very fine strips to measure 2 tablespoons. Transfer strips to heavy medium saucepan.
Add sugar, juice and butter. Stir over medium heat until sugar dissolves.
Increase heat and boil gently until reduced to 1 cup, about 15 minutes.
Cool sauce to lukewarm. (Can be prepared 2 days ahead. Cover sauce and oranges separately and chill. Reheat sauce to lukewarm before using.) Cut white pith from oranges. Slice oranges into rounds; cut rounds into quarters. Scoop frozen yogurt into large wineglasses. Drizzle sauce over.
Top with oranges and hazelnuts and serve.
Serves 6.
Bon Appetit April 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.