Breakfast / Brunch,  Dessert

Citruslove: Caramelized Orange Yogurt

This month I am cohosting the Citruslove bloghop along with a group of fellow bloggers led by Junia at Miss Pensimentos. We will be posting Citrus based recipes for the month with links below to view the other site’s posts as well as adding in your own. Once again I’m not able to have the pics of the other posts visible on my site…another reason I must get my blog to self hosting (smile to Charles)!!

Oranges, lemons, limes, grapefruits – there’s such a wide variety of dishes that can be prepared using citrus it was hard to decide where to begin! And having said that, I decided to start with breakfast. Caramelized oranges may seem a bit sweet for breakfast but the level of sugar can be adjusted to taste (I use very little) and when served with the creamy, tart yogurt and nuts the sweetness blends perfectly.  If desired any dried fruit can be added as well.

Honestly, I can eat this not only for breakfast, but as a snack or a dessert with a drizzle of chocolate! I also prepared a batch of granola to serve alongside the yogurt. Since it makes such a large quantity, my daughter will soon be surprised to receive a granola care package from her mother!!

Caramelized Oranges with Yogurt 

For the caramelized oranges:

Preheat oven to 325 degrees.  Use organic oranges or wash the oranges well.  I used 6 clemintines but any orange will work fine or a mix.  Thinly slice the oranges and layer in a casserole.  Drizzle on agave and/or orange blossom honey.  I also sprinkled on raw sugar that I keep in a jar with vanilla beans.  Cover with foil and roast for about 1 hour, remove the foil and continue to roast until tender and lightly browned about 20-30 minutes longer.  For a crisper taste, broil for a few minutes.  Remove and allow to cool.

For the yogurt: 1 quart plain low fat yogurt, I use Greek yogurt  and even though Greek is thicker than regular I still do drain it.  Drain the yogurt overnight by placing it in a paper towel or cheesecloth lined strainer set over a bowl.  Cover with plastic wrap and refrigerate overnight.  The next day, place the yogurt into a large bowl and add in the chopped caramelized oranges, 1-2 tablespoons of orange blossom honey, the zest from 1-2 fresh oranges, toasted slivered almonds and thin with the juice of 1 – 2 oranges, depending on your desired consistency.

January is #citruslove month!
Please join in on the #citruslove by linking up any citrus recipe from the month of January 2012.  Don’t forget to link back to this post, so that your readers know to come stop by the #citruslove event! The twitter hastag is #citruslove :).
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I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.


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