Why This Recipe Works
Light and fragrant, glazed oranges have become a popular fruit dessert. Our method capitalizes on the caramelized flavor of roasted oranges for a simple but sophisticated way to end a meal. Slicing the oranges into thick rounds meant exposing more of the fruit to the oven’s heat, which allowed the flavor to concentrate. To avoid drying out the fruit during roasting, we arranged the slices in a shallow pool of caramel syrup in a baking dish. Our syrupy sauce—a simple reduction of sugar and water—came together easily on the stovetop, and steeping a cinnamon stick and cloves in it gave the sweet sauce spicy warmth. Adding fresh orange juice to the sauce reinforced the citrus flavor. We roasted the oranges for 20 minutes, just until they were appealingly soft and tender.
Serve with ice cream, pound cake, or yogurt.
7 oranges (6 whole, 1 juiced to yield ½ cup)
¾ cup (5¼ ounces) sugar
½ cup water
2 whole cloves
1 cinnamon stick
1. Adjust oven rack to middle position and heat oven to 450 degrees. Cut away peel and pith from oranges, then slice crosswise into ½‐inch‐thick rounds. Arrange oranges evenly in 13 by 9‐inch baking dish, overlapping rounds as needed.
2. Combine sugar, water, cloves, and cinnamon stick in medium saucepan. Bring to boil over medium‐high heat and cook, without stirring, until mixture is amber colored, 8 to 10 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until dark amber, 2 to 5 minutes. (Caramel will register 350 degrees.)
3. Off heat, carefully stir in orange juice (mixture will bubble and steam). Return saucepan to medium heat and cook, stirring frequently, until caramel dissolves completely into orange juice and turns syrupy, about 2 minutes.
4. Pour syrup and spices over orange slices. Roast until syrup is bubbling and oranges are slightly wilted, 18 to 20 minutes. Transfer dish to wire rack and let cool slightly. Discard cloves and cinnamon stick. Serve warm or at room temperature.