Doctor's Review: Medicine on the Move

October 19, 2017
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Burnt oranges with rosemary

Burnt oranges with a sugar-and-rosemary crust is the simplest of recipes. But the flavours and texture — bitter, sweet, fruity, floral, herbal and smoothly creamy — are intense and complex. The amount of smoke involved makes this a dish you definitely don’t want to do indoors.

4 oranges

2 tbsp. (30 ml) fresh rosemary leaves

½ c. (125 ml) sugar

1 c. (250 ml) plain thick Greek yogurt

Cut both ends off the oranges. One at a time, using a sharp paring knife, remove the peel and all the white pith from each orange in strips, working from top to bottom all the way around. Cut the oranges crosswise in half and place them on a plate cut side up.

Sprinkle the rosemary leaves over the oranges and push some of the rosemary leaves into them so they adhere. Sprinkle half the sugar on top.

Heat a chapa or large cast-iron skillet over medium-high heat. Spread the remaining sugar on the cooking surface and when it begins to melt, put the oranges cut side down on the sugar. Do not move them for 3 to 4 minutes and adjust the heat so that the cut side burns nicely, but does not smell acrid and the oranges are softened.

Transfer “burnt” side up to individual plates. Spoon the yogurt next to the oranges. Drizzle the burnt sugar and juices from the pan over the oranges and yogurt, and serve. Serves 4.

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