BURNT ORANGE RECIPES

Steps:

• Place oranges cut-side up on a plate and sprinkle rosemary on top, pressing it into oranges so it adheres. Sprinkle with 1/4 cup sugar.
• On a grill or stovetop, put a 12-inch cast iron skillet over medium heat until a drop of water sizzles on surface. Spread remaining 1/4 cup sugar in skillet and when it starts to caramelize place oranges, cut-side down, on sugar. Let cook for 3 to 4 minutes, not moving oranges, so cut side burns nicely and oranges soften.
• To serve, place 2 orange halves in bowl with 1/4 cup Greek yogurt, and drizzle with burnt sugar juices from skillet.

Steps:

• Have everything you need for the sauce at hand; it comes together so quickly it’s best to give it your full attention.
• Remove the zest from the oranges in long thin strips with a zester (do not use rasp or peeler).
• Juice the oranges and set aside.
• Combine the zest, sugar, lemon juice and water in a small saucepan (The lemon juice helps avoid crystallization) Heat to boiling over medium heat.
• As the water and sugar melt, they will foam in large frothy bubbles.
• Never stir the caramel, but rotate the pan so the liquid moves the sugar around for even melting.
• Watch the liquid turn from clear to gold; from this point it will quickly turn to amber and burn.
• Remove the pan from the heat as soon as it appears dark gold.
• Place a mesh strainer over the pot (this prevents spattering) and add the orange juice.
• Add the butter to the pot and return to the heat.
• Add the whipping cream and stir until any remaining lumps dissolve.
• Strain to remove the zest.
• Store in the refrigerator and warm like a baby bottle- in the microwave or in a simmering pan of water.