| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1/2 |
c |
Orange juice |
| 1/2 |
c |
Whipping cream |
| 3 |
tb |
Butter |
| 2/3 |
c |
Sour cream |
| 2/3 |
c |
Toasted pine nuts |
| 1 |
tb |
Finely minced orange peel; (orange part only) |
INSTRUCTIONS
Cook sugar and orange juice in heavy medium saucepan over low heat,
stirring until sugar dissolves. Increase heat and boil without stirring
until syrup turns deep golden brown, brushing down sides of pan with wet
pastry brush and swirling pan occasionally, about 15 minutes; mixture will
be foamy. Add cream and butter (mixture will bubble) and whisk until
smooth. Whisk over medium heat until mixture thickens slightly and is deep
caramel color, about 2 minutes. Remove from heat. Whisk in sour cream. Stir
in pine nuts. Let cool 5 minutes. Mix in orange peel. Cool until just warm.
(Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over low heat
before serving.)
Makes about 2 1/2 cups.
Bon Appetit December 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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