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.
Read more: Preserved: Pine Nut-Orange Caramel Sauce
- Yield:Makes 2 1/2 cups
- Active time: 25 minutes
- Total time:30 minutes
- 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
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.
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.
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.