Orange Caramel

Serve as a light and elegant finale to a rich meal. When the caramel-drizzled orange rounds are refrigerated, the caramel melts into luscious syrup.

Ingredients------------------------------------Qty
Orange ( Large navel)---------------------------6 nos.
Brandy-----------------------------------------2 ½ tbs
Sugar----------------------------------------1 cup

Method

From oranges, with vegetable peeler, remove 6 strips ( 3” by 3 / 4” each ) peel. Cut strips lengthwise into slivers.

Cut remaining peel and white pith from oranges. Slice orange into ¼-inch-thick rounds and place on deep platter, overlapping slice slightly. Sprinkle with brandy , if desired, and orange peel.

In 1 ½ - quarter saucepan, cook sugar over medium heat, stirring to dissolve any lumps, until sugar has melted and turned deep amber. Drizzle caramel over orange slices. Cover and refrigerate until caramel melts, about hours. Makes 6 servings.