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.

Judith Fertig
Source: EatingWell Magazine, January/February 2020


Recipe Summary

15 mins
15 mins


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; protein 6.8g 14% DV; carbohydrates 26.9g 9% DV; exchange other carbs 2; dietary fiber 2.8g 11% DV; sugars 23.8g; fat 4.2g 7% DV; saturated fat 1.5g 8% DV; cholesterol 8.3mg 3% DV; vitamin a iu 409.5IU 8% DV; vitamin c 66.1mg 110% DV; folate 3.3mcg 1% DV; calcium 113.2mg 11% DV; iron 0.5mg 3% DV; magnesium 9mg 3% DV; potassium 367.5mg 10% DV; sodium 24.9mg 1% DV; added sugar 9g.