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Pine Nut-Orange Caramel Sauce
Bright, citrusy oranges and mellow, nutty caramel have a natural affinity. Toss in some toasted pine nuts and you've got a seriously delicious dessert sauce. Try it over polenta cake or vanilla ice cream. It will keep for at least a week in the fridge. Reheat it over low heat before serving.
Recipe adapted from Bon Appetit.
About This Recipe
| Yield: | Makes 2 1/2 cups |
| Active time: | 25 minutes |
| Total time: | 30 minutes |
| This recipe appears in: | Preserved: Pine Nut-Orange Caramel Sauce |
Ingredients
- 2 cups sugar
- 1/2 cup freshly squeezed orange juice
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter
- 2/3 cup sour cream
- 2/3 cup toasted pine nuts
- 1 tablespoon freshly grated orange zest
Procedures
-
1
Combine the sugar and orange juice in a medium, heavy-bottomed saucepan and cook over low heat, stirring until the sugar dissolves. Increase the heat and boil, without stirring, until the syrup turns a deep golden brown, swirling the pan occasionally, about 15 minutes.
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2
Add the cream and butter (mixture will foam vigorously) and whisk until smooth. Whisk over medium heat until the mixture thickens slightly and is a deep caramel color, about 5 minutes.
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3
Remove the pan from the heat and whisk in the sour cream and pine nuts. Let cool 5 minutes, whisk in orange zest. Sauce will keep in the refrigerator for at least one week.