Caramelized Citrus Recipe (2024)

It looked gorgeous...but after one hour in the refrigerator the caramel was as hard as glass. It shattered in the mouth and send the caramel to stick to the teeth. It truly was not edible. A couple of hours later the caramel had melted and the yogurt was stained brown, still tasty, but the guests had left without dessert. I had followed the recipe to the letter. What went wrong?

If you're doing the January cutting out of sugar and dairy, here's a delicious alternative: same fruit, but add sliced grapes and pomegranate seeds for color. Mix together juice and zest from one lime, a small handful of chopped fresh mint leaves, and fresh ginger to taste. Marinate at room temperature. Beautiful, tasty and sugar/dairy free.

Super easy to prepare and delicious and refreshing
The caramel did not get crisp, and the yogurt and caramel had me believe I was eating a healthy flan
I would say you could use much less brown sugar than called for here

I used cava cave, blood oranges and an unidentifiable...maybe generic navel. This is an easy, malleable recipe - don't sweat it! I placed the slices on an 9 x 9, layered with parchment, sprinkled with dark brown sug, and put under the broiler 'til bubbling. Take out, cool, admire the juices and fragrance and dribble roses lime juice. Layer over too-tart homemade Greek yog and went to heaven! Beautiful!

I put this together to have for tonight. It is wonderful, I know, because I snitched and tasted it (then had to reassemble my arrangement). I like it simplicity and friitful goodness. It's a go!

Badly written recipe.Photo inaccurate. Uses only 3 citrus, barely any juice, and barely any caramel.Using brown sugar instead of white the visual cues in making caramel are gone-no mention of temp or of stage, and medium heat for 5-6 minutes has much variation.Twice as much caramel as neededWhen caramel is soft ball-5-6 minutes on my stove- poured on yogurt and citrus, it is soup after hour in fridge.Tried Nigella's simple version: perfect.

In the interests of simplification, if you have a small kitchen torch (as for Crème Brulée): Top the sliced fruit with a "healthy" layer of white sugar (it seems to caramelize better than any brown), apply the flame, et voilà! No futzing with pot of caramel, etc.(Out of personal preference, I'd skip the yogurt, and tho' I love saffron, am dubious about it in this case--the flavor might get lost!)PS: I'd also candy the peels as a separate dessert/snack.

Would it be better to prepare a single platter to serve at table, or make as individual servings from the get-go? Seems like this might be messy to portion out after assembly.

I made about half as much caramel and it was still too much. So I had enough for another batch. This is so delicious and simple.

can't find Nigella's simple version..what is it?

What we used to do in England in the 70s was what we called "Grilled Grapefruit". (Bear in mind that the broiler is called the grill in the UK.) Half a grapefruit, put brown sugar on cut side and placed under broiler until it starts to caramelize. This was served with a glacé cherry in the center of each half grapefruit.

Found blood oranges today so finally made this. Glad I did it up as individual servings -- a schmear of yogurt on small plates topped with various fruit rounds. No hassle over portioning out gooey caramel at table. Caramel was pretty soft, likely because I had to use brown sugar (higher water content). Did use saffron but wouldn't swear I could taste it in the caramel. Don't leave the fruit and yogurt in the fridge for too long -- juices make the yogurt soupy.

I think you're describing orange confite. The Times has a couple recipes for that too.

This was very easy to put together with the directions in the recipe. It was beautiful to look at and tasted great. I was very cautious in making the caramel based on some of the notes and it came out just the right consistency ; half the quantity made was plenty. I suggest waiting to put the caramel on just before serving to maintain the bright appearance of the fruit.

Here's a nice video tutorial, for anyone who's still looking: http://www.finecooking.com/videos/segment-citrus-fruits-salads-salsas.aspx

This was weird. Is there a step omitted where the "caramel" is supposed to cool before you pour it over the fruit? I ended up with a liquidy mess the color of, well, you can imagine what a brown liquid mixed with yogurt looks like. Very unappealing. I agree with the other comment about making caramel with brown sugar -- you can't see what is going on.

I've made this several times over the past three years, and I used maple syrup from the start, and it works fine. I like the saffron. I also don't try too peel the pith off with a knife - - - I think I'd end up losing a lot of the juice. Several minutes of scraping with fingernails has worked fine to remove much of the pith. This recipe is gorgeous to look at and very very good.

Instead of carmelizing the brown sugars, I drizzled honey over blood oranges and yogurt. It is delicious. This is my new breakfast treat.

Let the sliced citrus dry briefly then drizzle with raw sugar and brulee using a kitchen torch. Ripe halved figs or kiwi add interesting sweetness and color too.

This turned out really delicious. I'd never made caramel before, so was worried I'd over cook it, but it was perfect. Used 2 grapefruit and 2 oranges, because the store I was at didn't have any better citrus. Huge hit at brunch!

Why put yogurt on plate so early on then

I've made this before with white sugar and it was great, but last night I followed the recipe and used light brown — what a mistake! I couldn't judge the color or degree of caramelisation because it was already brown, and the finished product had a dark, unpleasant color and tasted overly of molasses. Why not use white sugar?

fyi I recently saw an episode of the Private Lives of the Monarchs (Smithsonian Channel) on Louis XIV which informed viewers that caramelized whole oranges was one of his favorite dishes. A chef made the recipe on camera.

If you're doing the January cutting out of sugar and dairy, here's a delicious alternative: same fruit, but add sliced grapes and pomegranate seeds for color. Mix together juice and zest from one lime, a small handful of chopped fresh mint leaves, and fresh ginger to taste. Marinate at room temperature. Beautiful, tasty and sugar/dairy free.

Thank you for the decimal measures! I offer you a handshake across the Atlantic.

I had a blast this morning eating these with yogurt for breakfast! I did the caramelizing last night and used the crème brûlée method to caramelize the sugar in three layers/phases. They were not as glaze-y in the morn, but still good! Gj, NYT!I could imagine throwing the slices into the oven and setting it on low as to dehydrate the fruit...then caramelize the slices. But juicy slices paired well with yogurt :-).

I used cava cave, blood oranges and an unidentifiable...maybe generic navel. This is an easy, malleable recipe - don't sweat it! I placed the slices on an 9 x 9, layered with parchment, sprinkled with dark brown sug, and put under the broiler 'til bubbling. Take out, cool, admire the juices and fragrance and dribble roses lime juice. Layer over too-tart homemade Greek yog and went to heaven! Beautiful!

In the interests of simplification, if you have a small kitchen torch (as for Crème Brulée): Top the sliced fruit with a "healthy" layer of white sugar (it seems to caramelize better than any brown), apply the flame, et voilà! No futzing with pot of caramel, etc.(Out of personal preference, I'd skip the yogurt, and tho' I love saffron, am dubious about it in this case--the flavor might get lost!)PS: I'd also candy the peels as a separate dessert/snack.

The best sellers of citrus in US market - USCitrushttps://uscitrus.com/blogs/citrus-simplified/5-delicious-mandarin-orange-recipes

Badly written recipe.Photo inaccurate. Uses only 3 citrus, barely any juice, and barely any caramel.Using brown sugar instead of white the visual cues in making caramel are gone-no mention of temp or of stage, and medium heat for 5-6 minutes has much variation.Twice as much caramel as neededWhen caramel is soft ball-5-6 minutes on my stove- poured on yogurt and citrus, it is soup after hour in fridge.Tried Nigella's simple version: perfect.