Orange Carmel Sundae

Intro

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Pairing:

References:https://www.bonappetit.com/recipe/citrus-caramel-sundaes-with-toasted-almonds?srsltid=AfmBOopew2K3P4J4elh4Loj6skupvmnBSEEt1MeqUMMbjwJynWFOED4D

Equipment:

• Small Sauce pan

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Ingredients:

• 6 large seedless mandarin oranges (about 1½ lb.), peeled

• 2 cups (400 g) sugar

• 1 Tbsp. unsalted butter

• ½ cup sliced almonds

• Kosher salt

• 2 pints vanilla ice cream

• Flaky sea salt

Instructions:

Step 1

1. Slice 6 large seedless mandarin oranges (about 1½ lb.), peeled, ½" thick across the equator (about 3 slices per fruit); transfer to a 3-qt. heatproof dish.

2. Step 2

   Combine 2 cups (400 g) sugar and 1 cup water in a medium saucepan, cover, and heat over medium, stirring occasionally, until sugar is dissolved, 4–7 minutes. Uncover and continue to cook, stirring or swirling pan occasionally, until syrup boils, then turns a deep brown color, 12–18 minutes. Remove from heat and gradually add 1 cup water (stand back—mixture will spatter and seize). Set pan over low heat and cook, stirring often, until caramel is completely dissolved, about 2 minutes.

3. Step 3

   Pour caramel over mandarin orange slices (they should be mostly submerged). Cover dish with a plate or plastic wrap and chill until very cold, at least 2 hours and up to 2 days.

4. Step 4

   Melt 1 Tbsp. unsalted butter in a small saucepan over medium. Add ½ cup sliced almonds and cook, stirring constantly, until golden brown, 4–8 minutes. Transfer to a small bowl, season with a pinch of kosher salt, and toss to combine. Let cool.

5. Step 5

   To serve, scoop 2 pints vanilla ice cream into bowls and place 2–3 mandarin orange slices in each bowl. Spoon caramel sauce over and around fruit; top with toasted almonds and a pinch of flaky sea salt.

Plating Instructions

Tasting Journal

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