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

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Recipe Summary test

active:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; carbohydrates 26.9g; dietary fiber 2.8g; sugars 23.8g; fat 4.2g; saturated fat 1.5g; cholesterol 8.3mg; vitamin a iu 409.5IU; vitamin c 66.1mg; folate 3.3mcg; calcium 113.2mg; iron 0.5mg; magnesium 9mg; potassium 367.5mg; sodium 24.9mg; added sugar 9g.
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