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ORANGE CARAMEL SAUCE

March 9, 2011

 

4 tbspns brown sugar

4 tbspns water

Juice of 1 orange

Zest of 1 orange

METHOD

1. Grate the zest off 1 orange.  Cut the pith (white stuff) from the orange and then cut 4 slices from the orange and set aside.  Cut the orange in half and squeeze out all the juice into a small pot.

 2.  Place the brown sugar, orange slices, zest and water in the pot and cook rapidly on high heat until the sauce bubbles rapidly with different sized bubbles.  Remove from the heat immediately as it will turn into toffee if you leave it too long on the stove.

 3.  Pour over pancakes, crepes or fruit salad.

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