Fresh blood oranges are so sweet they almost create their own caramel under the broiler--a little brown sugar on top seals the deal. A hint of cardamom enhances their aroma. Once you scoop out and eat the caramelized sections, squeeze the remaining blood orange juice over the yogurt. Source: EatingWell Magazine, January/February 2020

Judith Fertig


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat broiler (if you have a culinary blowtorch, you can use it instead). Line a baking sheet with foil.

  • Cut oranges in half crosswise. Using a sharp serrated or paring knife, trim the bottom of each half so it sits without rolling. Cut around each segment (as you would a grapefruit) and remove any seeds. Cut a cross in the center and run the knife around the edge of the fruit without cutting into the white pith. Arrange the orange halves, cut-side up, on the prepared pan.

  • Combine brown sugar and cardamom in a small bowl. Spread 1 teaspoon on top of each orange half. Broil until caramelized on top, 3 to 5 minutes. Serve with yogurt.

Nutrition Facts

168 calories; 4.2 g total fat; 1.5 g saturated fat; 8 mg cholesterol; 25 mg sodium. 368 mg potassium; 26.9 g carbohydrates; 2.8 g fiber; 24 g sugar; 6.8 g protein; 410 IU vitamin a iu; 66 mg vitamin c; 3 mcg folate; 113 mg calcium; 1 mg iron; 9 mg magnesium; 9 g added sugar;