I’ll take all the little rays of sunshine these days and that also means enjoying the abundance of citrus this dreary winter is blessing us with. From hastily peeling a juicy clementine for a quick snack to dropping sections of Cara Cara orange on top of my morning yogurt, their sweet and zesty nectar are forever brightening my days. One stands above them all though for sensory pleasure – the blood orange.
A visual stunner with a deep crimson flesh and a tastebud pleaser with a sweet, intense berry-like flavor, blood oranges are as dramatic as their name implies. They’re begging to be showcased with panache and I can’t think of a better way then in this recipe from Martha Stewart pairing blood oranges with caramel sauce and cocoa nibs.
Slicing into a blood orange is all it takes to reveal a gorgeous and always unexpected ruby interior. Carve out the skin and pit to expose deep reds like wine and burnt oranges with purple streaks, cutting across the middle to form jeweled coins needing little to impress.
Lay them haphazardly on a blank canvas (you’ll want shallow bowls) – so pretty you could serve them this way and none would be the wiser! An easy caramel sauce is mixed with blood orange juice and a pinch of salt…
… before being poured generously over the glowing fruits.
A sprinkling of cocoa nibs adds crunch and a slight bitterness to accompany this sweet and I must say decadent dessert. So few steps needed to achieve such an artistic and insanely delicious chef d’oeuvre.
As pleasing to the eyes as it is to the palate, this blood oranges with caramel sauce and cocoa nibs dish is exactly what we all need right now. The buttery salted caramel sauce (which you’ll literally lick off the plate) blends perfectly with the intense, raspberry-like flavor of the blood orange.
A sweet and tart showstopper with lush colors and enough brightness to lift your spirits on the darkest of days. Hurry up before these little magical fruits disappear!
| Prep Time: | 15 min |
| Total Time: | 30 min |
| Yield: | 4 |
2. Make the caramel sauce: Prepare an ice-water bath. Bring sugar and 2 tablespoons water to a boil in a medium saucepan. Cook, stirring until sugar is dissolved; continue cooking until mixture is dark amber in color, about 6 minutes. Remove from heat, and slowly and carefully add butter, juice, and a pinch of salt, stirring until smooth (you should have 3/4 cup sauce). Transfer pan to ice-water bath, and let cool for 15 minutes.
3. Divide orange slices among 4 shallow bowls, and top with caramel sauce and cocoa nibs.
1/2 cup sugar
3 tablespoons cold unsalted butter, cut into pieces
Coarse salt
3 tablespoons cocoa nibs
