Caramel Oranges with Mascarpone
To peel oranges quickly, place each orange on a cutting board and cut a slice off the top and bottom, revealing the flesh. Stand the orange upright and, using a sharp knife and following the contour of the fruit, thickly slice off the peel, cutting off both the white pith and the membrane.
- 1/2 cup cold water
- 1 1/4 cups granulated sugar
- 4 seedless oranges, peeled and cut crosswise into slices
- 1/2 cup mascarpone cheese
- 1 Tbs. confectioners’ sugar
- 1 Tbs. Cointreau or other orange liqueur
Cook the caramel syrup
In a heavy saucepan over medium-low heat, combine the cold water and granulated sugar. Cover and cook until the sugar dissolves, about 3 minutes. Uncover, increase the heat to medium-high and bring to a boil. Cook, without stirring, until the sugar melts, caramelizes and turns a deep gold, about 6 minutes. It is okay to swirl the pan gently to help the sugar melt evenly. Remove from the heat. Be careful, as the mixture will steam and bubble.
Chill the oranges
Arrange the orange slices in a bowl. Pour the warm syrup over the oranges and stir gently to coat them evenly. Cover and refrigerate until cold, at least 2 hours or up to overnight.
Mix the mascarpone cream
In a bowl, whisk together the mascarpone, confectioners’ sugar and Cointreau until well blended.
Divide the orange slices among small bowls or goblets, spooning the caramel syrup over them. Top with spoonfuls of the mascarpone cream and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).