To Refresh and Delight Both Your Eyes and Taste Buds …
This spectacular and naturally sweet combination of fruits can easily adapt to serve and please you year-round, depending on what’s currently in season. Just combine and/or replace one kind for the other as needed. And if caramelizing sugar either freaks you out or is a step you don’t have time for at the moment, you can always easily dress the arranged fruit with only a tablespoon of sugar stirred to dissolve in the Grand Marnier with a little fresh lemon juice for balance. Then the reserved orange juices could always embellish flutes of sparkling wine for making mimosas to keep everyone in high spirits!
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Casual Recipe for Caramelized Strawberries and Oranges
strawberries [a pint or so]
oranges [2-4 navel, cara cara and/or blood varieties]
sugar [about 1/4 cup]
Grand Marnier [a tablespoon]
the reserved orange juices [several tablespoons or more]
unsprayed violets, rose petals, lemon verbena, mint or lavender sprigs
- Cut all the peel and white pith off the oranges.
- Slice them crosswise into rounds to arrange on a platter. Reserve the juices.
- Rinse, hull, and slice the strawberries to arrange on the platter around the oranges.
- In a small heavy sauté pan over medium-high heat, melt the sugar until it turns a deep amber color. Don’t stir, just swirl the pan.
- Take off the heat, add first the Grand Marnier and then the reserved orange juices to first warm up and then gradually stir in, putting the pan back over low heat to liquefy the caramel again if it hardens. Be patient with this process.
- Drizzle the syrup over the arranged fruit and garnish with fresh flowers and herbs as desired.
- Serve immediately, at picnic temperature, or many hours later after storing covered in the fridge.
Bon Appetit! Kay