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Orange-Caramel Nut Sundaes


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  • 3 oranges
  • 1 cup light brown sugar - (firmly packed)
  • 10 tablespoons fresh orange juice
  • 3 tablespoons unsalted butter
  • Vanilla frozen yogurt or ice cream for serving
  • 1/2 cup hazelnuts toasted, husked, and coarsely chopped


Servings 6


Step 1

Remove orange peel with vegetable peeler. Cut enough peel into very fine strips to measure 2 tablespoons. Transfer strips to heavy medium saucepan. Add sugar, juice and butter. Stir over medium heat until sugar dissolves.

Increase heat and boil gently until reduced to 1 cup, about 15 minutes. Cool sauce to lukewarm. (Can be prepared 2 days ahead. Cover sauce and oranges separately and chill. Reheat sauce to lukewarm before using.)

Cut white pith from oranges. Slice oranges into rounds; cut rounds into quarters. Scoop frozen yogurt into large wineglasses. Drizzle sauce over. Top with oranges and hazelnuts and serve.

This recipe yields 6 servings.

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