Sliced Oranges With Pomegranate Caramelized Walnuts
serves 4
Rich red pomegranate and bright orange...well, oranges...make for a vibrant and simple dessert. Now that pomegranate juice is available in bottles, this dish can be done all through the winter.This recipe is part of The Barbara Kafka Dessert Anthology.
3 Valencia oranges, scrubbed well and sliced crosswise less than 1/4-inch thick (remove and discard any seeds)
1 cup (4 ounces) shelled walnuts
1/2 cup sugar
1 large ripe pomegranate, juiced (or 1/4 to 1/2 cup bottled pomegranate juice)
1/4 cup pomegranate seeds, from 1/2 pomegranate (optional)
prep: 5 minutes
total: 20 minutes
10-inch nonstick pan
1. Lay 5 slices of orange on each of 4 plates and set aside.
2. In a cold 10-inch nonstick pan, place the walnuts over medium-high heat. After about 2 1/2 minutes they will begin to make popping sounds. Stir and turn the nuts to ensure even browning. Continue to cook until they are crisp and the edges are brown, about 2 1/2 minutes more.
3. Sprinkle the sugar evenly over the nuts. Let the sugar sit until it begins to melt then start to stir. Continue to cook, stirring, until the sugar completely melts, turns a golden caramel color and coats the nuts.
4. Stir in the pomegranate juice. Cook, stirring vigorously, for 30 seconds. Remove from the heat and continue to stir for a few seconds to cool slightly.
5. Divide the nuts evenly over the sliced oranges. Sprinkle each serving with 1 tablespoon of pomegranate seeds if available.
2. In a cold 10-inch nonstick pan, place the walnuts over medium-high heat. After about 2 1/2 minutes they will begin to make popping sounds. Stir and turn the nuts to ensure even browning. Continue to cook until they are crisp and the edges are brown, about 2 1/2 minutes more.
3. Sprinkle the sugar evenly over the nuts. Let the sugar sit until it begins to melt then start to stir. Continue to cook, stirring, until the sugar completely melts, turns a golden caramel color and coats the nuts.
4. Stir in the pomegranate juice. Cook, stirring vigorously, for 30 seconds. Remove from the heat and continue to stir for a few seconds to cool slightly.
5. Divide the nuts evenly over the sliced oranges. Sprinkle each serving with 1 tablespoon of pomegranate seeds if available.
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