Bright, citrusy oranges and mellow, nutty caramel have a natural affinity. Toss in some toasted pine nuts and you've got a seriously delicious dessert sauce. Try it over polenta cake or vanilla ice cream.
When I first came across this recipe on Epicurious, what intrigued me most wasn't the flavor combination (caramel, pine nuts, and fresh orange juice!), it was the fact that in more than 20 years, no one had ever reviewed the recipe. How could that be? It sounded fantastic, and the preparation method was straightforward and uncomplicated. In a weird way, I felt bad for the recipe. It just seemed so...neglected. Since it's high citrus season, I decided now was the perfect time to show it some love.
What I like best about this sauce is the subtle play between the caramel and orange. The pine nuts add an earthy, unexpected crunch. This recipe yields about 2 1/2 cups, which is enough to fill two half-pint jars with a bit left over for dessert.
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About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.