| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
April 1992 |
1 |
servings |
INGREDIENTS
| 3 |
|
Oranges |
| 1 |
c |
Firmly packed light brown sugar |
| 10 |
tb |
Fresh orange juice |
| 3 |
tb |
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
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