Caramelized Blood Orange And Almond Sundaes
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Unsalted Butter (diced)1 cup
Almond (sliced, toasted)Directions:
1
Squeeze juice from 1 orange (about 1/4 cup) into small bowl
2
Cut ends off remaining 2 oranges to expose flesh
3
Cut oranges lengthwise into quarters; pull out and discard white center pith
4
Cut orange quarters crosswise into 1/8-inch-thick slices
5
Place orange slices along with any collected juices in another bowl
6
Sprinkle sugar evenly over bottom of heavy 10-inch-diameter skillet; scatter butter pieces over and drizzle with 2 tablespoons orange juice
7
Stir over medium heat until mixture begins to melt and bubble, then swirl pan to blend
8
Cook until sugar mixture is dark amber, occasionally scraping down sides of skillet with heatproof spatula, about 6 minutes
9
Stir in 2 tablespoons orange juice and cook until smooth and thickened, about 2 minutes
10
Add orange slices with juices to skillet and stir until coated, about 1 minute
11
Cool
12
DO AHEAD: Caramelized orange sauce can be made up to 3 hours ahead
13
Let stand at room temperature
14
Scoop ice cream into bowls and spoon caramelized orange sauce over
15
Top sundaes with toasted almonds and sprinkle with fleur de sel, if desired
16
Squeeze juice from 1 orange (about 1/4 cup) into small bowl
17
Cut ends off remaining 2 oranges to expose flesh
18
Cut oranges lengthwise into quarters; pull out and discard white center pith
19
Cut orange quarters crosswise into 1/8-inch-thick slices
20
Place orange slices along with any collected juices in another bowl
21
Sprinkle sugar evenly over bottom of heavy 10-inch-diameter skillet; scatter butter pieces over and drizzle with 2 tablespoons orange juice
22
Stir over medium heat until mixture begins to melt and bubble, then swirl pan to blend
23
Cook until sugar mixture is dark amber, occasionally scraping down sides of skillet with heatproof spatula, about 6 minutes
24
Stir in 2 tablespoons orange juice and cook until smooth and thickened, about 2 minutes
25
Add orange slices with juices to skillet and stir until coated, about 1 minute
26
Cool
27
DO AHEAD: Caramelized orange sauce can be made up to 3 hours ahead
28
Let stand at room temperature
29
Scoop ice cream into bowls and spoon caramelized orange sauce over
30
Top sundaes with toasted almonds and sprinkle with fleur de sel, if desired
31
* A type of sea salt; available at some supermarkets and at specialty foods stores
32
* A type of sea salt; available at some supermarkets and at specialty foods stores