Servings: four to six.
If you serve this pretty dessert soon after assembling it, you’ll get bits of crunchy caramel with the orange slices. If you let it sit for a couple of hours, the caramel will dissolve and blend with the orange juices to make a toasty syrup. Both ways are very appealing.
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This recipe is always a success. It is refreshing and a nice counterpoint to a rich dinner, or as part of a holiday buffet. We like it "just made" as well as when it has time to mellow a bit, so it is a good do-ahead.
This is definitively a WOO-WAAH when receiving guests! A culinary highlight of contrast of savors and textures comparable to a Rembrandt's Clair-obscure in the visual field. While your teeth are working their way through hard and tough, crunchy and nutty caramel, your tongue is being overwhelmed by the freshness and juiciness of the cool oranges. The marriage between both provokes a mouthwatering sensation of ... "more, I want more of this!"
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