Ideal for small dinner parties, this light, refreshing dish is perfect following a spicy meal or fancy brunch. Spooning it around a scoop of vanilla or honey ice cream for a special sweet treat!
- 8 Navel Oranges
- ¼ c. Dark Rum
- 1 c. Sugar
- Finely grate the zest of 2 of the oranges. Using a very sharp knife, peel all of the oranges, carefully removing all of the bitter white pith. Slice the oranges into ¼”-thick rounds and arrange in a large, shallow bowl. Drizzle the rum over the oranges and sprinkle the zest on top.
- Spread sugar in an even layer over the bottom of a large saucepan. Warm over medium heat without stirring until the sugar starts to melt around the edges (about 3 minutes). Reduce heat to low and shake the pan to mix the dry sugar and melted sugar. Continue to cook over low heat, swirling the pan frequently, until all the sugar is melted and a dark amber caramel forms. Drizzle the caramel in long, thin lines over the oranges. Allow to cool, then serve.