Orange-caramel Nut Sundaes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | April 1992 | 1 | Servings | |
INGREDIENTS
| 3 | Oranges | |
| 1 | c | Firmly packed light brown |
| sugar | ||
| 10 | T | Fresh orange juice |
| 3 | T | Unsalted butter |
| Vanilla frozen yogurt or ice | ||
| cream | ||
| 1/2 | c | Hazelnuts, toasted husked |
| coarsely chopped |
INSTRUCTIONS
Remove orange peel with vegetable peeler. Cut enough peel into very fine strips to measure 2 tablespoons. Transfer strips to heavy medium saucepan. Add sugar, juice and butter. Stir over medium heat until sugar dissolves. Increase heat and boil gently until reduced to 1 cup, about 15 minutes. Cool sauce to lukewarm. (Can be prepared 2 days ahead. Cover sauce and oranges separately and chill. Reheat sauce to lukewarm before using.) Cut white pith from oranges. Slice oranges into rounds; cut rounds into quarters. Scoop frozen yogurt into large wineglasses. Drizzle sauce over. Top with oranges and hazelnuts and serve. Serves 6. Bon Appetit April 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1224
Calories From Fat: 860
Total Fat: 97.8g
Cholesterol: 322.3mg
Sodium: 70.2mg
Potassium: 1445.7mg
Carbohydrates: 87.8g
Fiber: 13.6g
Sugar: 66.9g
Protein: 10.1g