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Caramel Oranges and Kiwifruit
6 oranges, peeled (no pith), cut in segments or thinly sliced 6 kiwifruit, peeled, angle-sliced 1 cup sugar ¼ cup water 2–3 tablespoons Grand Marnier or Cointreau (optional)
© Annabel Langbein Media
Place fruit in a serving bowl. Heat sugar and water, stirring over low heat until sugar has dissolved. Increase heat and boil until mixture forms a rich golden caramel. Remove from heat and pour at once over fruit. Stand 1–2 hours before serving. If using liqueur, pour over just before serving.
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