The week of Thanksgiving offers us many dining opportunities. There is the Thursday, of course, but many of us will spend several days entertaining guests, or being guests and perhaps helping in the kitchen.
I know it is heresy to say this, but there is a limit to how much pumpkin pie you can eat. On one of those nights, you may want a “different” dessert. These caramelized oranges can be dessert themselves, or be topped with crème fraiche or put on top of ice cream.
Actually, the authors of Citrus, Valerie Aikman-Smith and Victoria Pearson, suggest this as a side dish for roasted pork or duck. Maybe that meal you’ll share on Saturday night before driving home?
Hey? If it works with duck, how would this work with turkey?
Honey Oranges with Lavender Flowers
Yield: serves 4 to 6
Ingredients:
- 6 oranges
- ½ cup orange blossom honey
- 2 tablespoons olive oil
- 2 drops orange blossom water (optional)
- ¼ cup fresh lavender flowers
Preparation:
Preheat the oven to 400°F. Zest the oranges and set the zest aside. Then peel the oranges, being careful to remove all of the white pith with the remains of the peel. Cut the oranges crosswise into 1 inch thick slices.
Layer the orange slices in a baking dish. In a small bowl, whisk together the honey, oil, and 'A cup of the zest, reserving any remaining zest for another use. Whisk in the orange blossom water. Pour the honey mixture evenly over the oranges.
Roast the oranges for 45 minutes, until caramelized. Remove from the oven, sprinkle with the lavender, and serve.
Source: Citrus by Valerie Aikman-Smith and Victoria Pearson [10 Speed Press, 2015]