Ok, Ok. So you probably know by now that I have a thing for yogurt. I’ve already shared my favorite savory yogurt bowl recipes and to be honest, I’ll probably keep right on sharing every single time I try a new combination. Yogurt is so delicious and incredibly versatile. I just tried this new combination recently and I wanted you guys to give it a go. Citrus and mint pair so well with yogurt that I think I may be rocking this recipe for breakfast all summer. Check it out.
Burnt Sugar Oranges with Yogurt and Mint Inspired by this combination from Nigella. Let this be my contribution to the “no recipes” movement, because you are not going to need one here. What you need is some brown sugar, a few oranges, even imperfect ones, some yogurt and a few leaves of mint. You do not need measuring spoons. You will be most successful if you keep an eye on it, as broilers will vary in how fast they get things done. But, here’s roughly how to do it:
A few oranges, even imperfect ones
Nonstick cooking spray
A little light brown sugar
Plain Greek yogurt
A few leaves of mint, sliced thin
Heat your broiler.
Cut tops and bottoms off oranges, exposing the flesh inside and creating a flat edge that you can stand it up on. Then slice off all the white from each orange. Cut skinned oranges into 1/2-inch crosswise slices, so that each resemble a wheel or flower.
Line a heavy baking sheet with foil and lightly coat it with oil or a nonstick spray. Arrange orange slices in one layer on it. Dab each with a little bit of brown sugar — about 1/4 teaspoon on each. Run under the broiler until they begin to brown on top; this can take anywhere from 5 minutes in a very good broiler to 10 to 15 in my sleepy one. Keep an eye on it.
Transfer oranges and any juices on tray to a bowl, cover with plastic wrap and chill in the fridge for several hours or overnight. More juices will have puddled by the morning. Place a few orange slices in a small glass or cup, top with yogurt, a spoonful of juices and mint.
Source: caramelized brown sugar oranges with yogurt | smitten kitchen
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