Chilled Oranges in Rum-Caramel Syrup

By • January 24, 2014 • 6 Comments

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Author Notes: This easy, stylish recipe is an old favorite, adapted from a recipe in a French fashion magazine circa 1972. You can serve it as you would fruit compote for brunch, or as a refreshing, light dessert after a spicy meal. Or spoon a moat of it around a scoop of vanilla or honey ice cream or a trembling spoon of panna cotta. Recipe from Pure Dessert (Artisan, 2007)Alice Medrich

Serves 8

  • 8 good eating oranges, preferably organic or unsprayed
  • 1/4 to 1/3 cups dark rum
  • 1 cup sugar
  • A 12-inch stainless steel skillet
  1. Zest 2 of the oranges, using a zester or Microplane to make fine shreds. Or use a vegetable peeler to peel wide strips of zest from the oranges and then cut the zest into very fine slivers with a chef's knife. Set aside.
  2. Use a sharp knife to remove the skin and all of the white membrane from all of the oranges. Cut the oranges crosswise into 1/4-inch slices, or "supreme" them by cutting the sections from the membranes. Remove any seeds. Arrange in a shallow serving dish, drizzle the rum over the oranges, and sprinkle with zests. Set aside.
  3. To make the caramel, set a white saucer by the side of the stove to use to judge the color of the caramel. Spread the sugar in the dry skillet. Set the pan over medium-high heat and heat, without stirring, until the sugar begins to melt into clear syrup around the edges.
  4. Turn the heat down to medium and continue melting the sugar without stirring -- shake the pan to redistribute it -- for as long as the syrup remains clear. When the syrup begins to color, stir it with a silicone spatula or wooden spoon, mixing and spreading the syrup and sugar together, until all the sugar is melted and beginning to color evenly. If some of the syrup starts to color too quickly before the rest, turn the heat down, or take the pan off the heat for a few moments, and continue to stir.
  5. Drop a bead of syrup onto the white plate to judge the color. When the syrup looks pale amber on the saucer, turn the heat down even lower, or remove the pan, and stir until a drop of syrup is reddish amber, or the color of medium-dark honey.
  6. Immediately pour the hot caramel over the orange slices. The oranges may be prepared to this point and kept, covered, in the refrigerator, for up to 2 days. If you serve the oranges after a brief chilling, some of the caramel will have hardened into a thin brittle layer on top of the oranges, providing a pleasing crunch. Lengthier chilling will melt the caramel completely, bathing the oranges in sweet rummy caramel syrup without a crunchy layer. The choice is yours.
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8 months ago JaneMiami

Served this at a dinner party! Everybody loved this so much. They were literally slurping the nectar/juice that formed out of the dish at the end! So simple & wonderful...especially since we made it with Honeybell oranges. Thanks so much!

Alice.medrich.deborah.jones_-360x360

8 months ago Alice Medrich

Yay. Thanks for this feedback. It's nice to have another convert to this amazing and easy recipe.

Gracekelly

9 months ago aeisenhower

When should we add the rum? It doesn't say in the directions.

Miglore

9 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

See the end of step 2! It's drizzled on the oranges and mixes with the caramel after you pour it on.

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9 months ago Mrs Stinsfire

"for as long as the syrup around the edges"- ??
Also, if I want to break out my candy thermometer for this, how many degrees am I shooting for?

Miglore

9 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

Apologies for the error -- it's been corrected and should read "for as long as the syrup remains clear." Also, here's a note from Alice! "The mixture is too shallow in the skillet for a thermometer. Making the caramel by eye is a really good skill to have and you really can't go wrong because the temperature and color don't have to be precise. The darker the caramel, the more burnt sugar flavor you will get, or if you take it off when the color is lighter, the syrup will be sweeter. Try it! If you are more comfortable using the wet method for caramel, you can do that instead as follows: use medium small saucepan and pour 1/2 cup of water in first, then the sugar in the center and pat it down just to moisten it all, cover and cook a few minutes until the sugar is dissolved. Uncover and cook, swirling, but not stirring, until the color looks right when you drip a little on the white plate."