The basic technique is simply to make a caramel sauce, sautee your orange slices, and then combine the two ingredients in a pan. It is best to slice the oranges as rounds for the best visual ...

Recapture the bygone flavour of this popular French dessert orange crème caramel. Equipment and preparation: You’ll need four large dariole moulds or ramekins. Blend the zest and caster sugar ...

Each of those warm, caramelized orange halves is then plated with a small scoop of vanilla ice cream, an additional sprinkle of cardamom and a sprig of mint for an absolutely delightful dessert.

stir in the caramelized onions, and season with salt and pepper. To prepare the salmon: Preheat the oven to 350°F/180°C/gas mark 4. Finely grate the zest of the orange and put it in a small ...