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 ...

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.

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 ...