Oranges with Balsamic-and-Anise Caramel
Fresh navel oranges drizzled with a sophisticated caramel sauce made with balsamic vinegar and anise seeds. This elegant dessert combines sweet, tangy, and aromatic flavors.
Ingredients
- •⅔ cup sugar
- •¼ cup water
- •½ teaspoon anise seeds
- •⅓ cup balsamic vinegar
- •4 whole navel oranges
Cooking Instructions
- 1.
Bring sugar, water, and anise seeds to a boil in a 1- to 1 1/2-quart heavy nonreactive saucepan, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water and stirring until sugar is dissolved. Boil syrup, without stirring, gently swirling pan, until mixture is a golden caramel. Reduce heat to low and carefully stir in vinegar (mixture will steam vigorously and caramel will harden). Stir until caramel is dissolved, about 1 minute.
15 min
- 2.
Cut peel, including all white pith, from oranges with a sharp knife, then slice oranges crosswise. Serve orange slices drizzled with warm sauce.
10 min
