Our very first trip to Europe was in the early 1970's. We went through a tour company booked through May Co. We were poor, and the trip was for those on a budget. We had two weeks in London, a meal card at restaurants near our hotel, and the rest was on us. We stayed at Holiday Inn Swiss Cottage, about a 15 minute tube ride from central London. There was an Italian restaurant near the hotel that we could eat at with a voucher given to us by the tour company, so we ate there several nights. They had the caramel oranges for dessert there, and it was the main reason we kept going back. It was so good that I remember it all these years later, and so does Ron.
So I made it tonight, and hope it lives up to my expectations. You know how it is when you remember something from years ago. It never seems to be as good as you remember it. In any event, it's an easy dessert I hope you'll try.
Caramel Oranges
6 naval oranges, peeled, pith removed, and sliced thin, about 6 slices per orange
2 cinnamon sticks
1 cup white sugar
3/4 cup orange juice
2 T. butter
Prepare the oranges, and arrange in a round pan, with rounds slightly overlapping. Make the caramel sauce by melting the sugar with the cinnamon sticks and 1/4 cup of orange juice. Cook over medium heat until frothy and bubbly, then it will start to turn darker with smaller bubbles. Continue cooking until caramel is copper colored. Remove from heat, add the rest of the orange juice. The mixture will bubble up. Keep stirring and incorporate all the orange juice, then add butter to finish. Pour mixture over oranges. Cover dish with plastic wrap, and cool for 3-6 hours. Now, it's ready to serve. Serve as is, or, pour over vanilla ice cream or pound cake. You'll love it.
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