Caramelized Oranges with Honeyed Ricotta

Ingredients:

For the Oranges:
8 large oranges
250g white sugar
200ml hot water

For the Honeyed Ricotta:
400g ricotta cheese
1 tbsp runny honey
icing sugar
50g flaked almonds, lightly toasted

Method:

Use a vegetable peeler to thinly pare the zest from two of the oranges then shred the strips of zest very finely.

Use a sharp knife to cut away all the skin and white pith from the oranges to reveal the orange flesh. Now using a small, very sharp, knife cut the first segment away from the membranes. To do this, slide the knife down between the papery membranes and the flesh on either side then ease the segment out. You will end-up with a segment of orange flesh with no membranes or skin.

Transfer the segments (and any juice) from the oranges into a shallow serving bowl. Add the 200ml hot water to a small pan and bring to a boil. Add the shredded orange zest, bring back to a boil, reduce to a simmer and cook for 2 minutes. Strain to remove the liquid then place the zest in a small bowl and set aside.

Heat a wide, heavy-based pan over moderate heat. When hot, add the sugar and leave for a few minutes, or until the sugar begins to melt (do not stir or the sugar will clump). As the sugar begins to melt, tilt and tip the pan occasionally to get an even melt and to prevent burning. Once the sugar is liquid let it boil until it begins to brown (typically in about 3 minutes), tilting and swirling the pan occasionally.

Once you have a nut-brown caramel, very carefully pour the 200ml hot water into the pan (do this at arms length and wear an oven glove, as the water will spit when it is first added). Stir the caramel to mix then reduce the heat and add the blanched strips of orange zest. Allow the mixture to simmer for about 8 minutes, or until the pieces of orange zest are translucent (add more water if the caramel looks too thick).

When done, take off the heat then pour the hot syrup directly over the orange segments then set aside to cool.

Now prepare the honeyed ricotta. Add the ricotta to a bowl and beat until soft. Drizzle over the honey then beat once more to combine. Taste the mixture and if you prefer it sweeter add a little icing sugar. If there is not enough honey flavour, add more honey. Fold two-thirds of the almonds into the mixture.

Once the orange segments have cooled, spoon onto serving plates. Add the honeyed ricotta on the side, garnish with the remaining almonds and serve.

Find more classic Valentine's day Recipes Here.