Caramel Oranges

Fresh orange slices bathed in caramel sauce — simple, bright, and bold. Similar desserts were all the rage on London dessert carts during the ’80s. Known as “aranci caramellizzati” in Italy, it was first introduced by food writer Elizabeth David in her 1954 work, Italian Food. Nigella Lawson offers a similar recipe in Forever Summer and suggests serving the oranges with yogurt, an idea we were happy to adapt here. If two oranges don’t yield enough juice in the first step, add water to measure ¾ cup total. To switch up the flavor, replace the cinnamon sticks with two star anise (our favorite) or six cardamom pods (lightly crushed). Use granulated white sugar, not a “natural” sugar, since the latter will make the color of the caramel hard to judge. Unsalted butter and a pinch of salt replaces salted butter. You also can serve the oranges with ice cream, pound cake or topped with a handful of toasted and chopped nuts.