Broiled Ginger Oranges

March 14, 2013

So, it’s almost spring – but not quite, and you’re as ready to put away your coat as you are to see fresh summer produce back in your grocery. It’s starting to get warmer here in Atlanta, and we’re all ready for the change.
Here’s a dessert made with fresh fruit to hold you over.
It’s really tasty and very easy to make. It’s a nice spin on oranges and whipped cream, sort of an upscale, fresh and fancy Dreamsicle! You can count on everyone liking it, even the calorie counters.
•  4 navel and/or blood oranges
•  2 tablespoons orange marmalade
•  4 teaspoons light brown sugar
•  8 ounces whipped cream
•  2 tablespoons minced crystallized ginger
•  2 teaspoons shredded mint
Preheat the broiler. Position the rack 6 inches from the heat. Peel the oranges, removing all of the bitter white pith.
Cut each orange crosswise into six 1/3-inch-thick slices. Arrange the orange slices in 4 gratin dishes, overlapping them slightly. Cover lightly with the marmalade. Sprinkle the brown sugar on top, and broil for about 10 minutes, shifting the dishes for even browning, until bubbling and lightly caramelized in spots. Transfer to a rack and let cool for 10 minutes.
You can get as fancy as you want with the whipped cream topping. Try Greek yogurt or a crème fraiche. Of course, good old Cool Whip works just fine and is less fuss. Sprinkle some fresh shredded mint on top, and you’re ready to go.


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