Fresh produce is limited in the New England winter months, with the exception of citrus. The variety of citrus options are outstanding. Craving a satisfying healthy dessert, I made these caramelized citrus slices. Experiment with different fruit, like tangerines, grapefruit and an assortment of oranges. After refrigerating, serve the lightly caramelized slices and the accumulated juices over greek yogurt with a sprig of mint for an easy, light dessert or snack.
- 4 oranges, a variety of types (I used cara cara, navel and blood oranges)
- Non-stick cooking spray
- 2 tablespoons of light brown sugar or coconut sugar
- 1/4 cup plain or vanilla greek yogurt
- 5 mint leaves, thinly sliced
Pre-heat the broiler. Cut the tops and bottoms off of the oranges, standing the oranges on their flat surface. Cut down the sides, removing the skin from the oranges and the white pith as well. Cut the skinned oranges into one inch thick slices, cross-wise.
Line a baking sheet with aluminum foil and use the non-stick cooking spray to coat the foil. Sprinkle the citrus with the sugar. Place the pan under the broiler for 5-10 minutes or until the sugar caramelizes. Refrigerate the broiled orange slices and their juices for a few hours or overnight. Top the yogurt with the slices, some of the citrus juice and the mint.