|my mother's caramelized blood oranges|
Here's how to do it.
3-4 oranges, peeled and sliced
one cup of sugar
1/4 cup of water
large nob of butter
handful of almonds, blanched, skinned and chopped
|Krokan Ice Cream|
Krokan (Kro-kahn) is a flavor of ice cream in Norway. It is vanilla ice cream with crunchy bits of caramelized almond. It is something that I dream about. There is a recipe for this ice cream here adapted from Roald Dahl's Revolting Recipes. Lucy and I (we both have a similar Krokan-fixation) decided to take the Krokan and put it on top of oranges, which is essentially caramelized oranges with almonds.
First peel the oranges. Aim to do it in one piece, using a very sharp, small knife and a steady, patient hand.
Then slice the oranges and arrange on a plate.
Meanwhile, put the almonds in a measuring jug and cover with boiling water, which will loosen their skins so that you can peel them easily. Chop and put aside.
Heat the sugar, water and butter in a pan and let it cook slowly till it becomes a lovely golden shade. I put the almonds into this mixture and let it cook together. My mother sprinkles them on top.
Either way, pour the caramel over the oranges. It will mix with the orange juice and become quite gooey and delicious.
Do not lick the spoon or you will burn your tongue (as I did).
|Oranges topped with Krokan|
|Norwegian summer sunrise porn: Oslofjorden|