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Citrus Caramel Sundaes With Toasted Almonds
Tangy, floral citrus soaks up dark, smoky caramel for a sweet, sticky sundae unlike any other.
👥 8 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Slice 6 large seedless mandarin oranges (about 1½ lb.), peeled, ½" thick across the equator (about 3 slices per fruit); transfer to a 3-qt. heatproof dish.
large seedless mandarin oranges (about 1½ lb.), peeled6(400 g) sugar2 cups
2
Combine 2 cups (400 g) sugar and 1 cup water in a medium saucepan, cover, and heat over medium, stirring occasionally, until sugar is dissolved, 4–⏱️ 7 minutes. Uncover and continue to cook, stirring or swirling pan occasionally, until syrup boils, then turns a deep brown color, 12–⏱️ 18 minutes. Remove from heat and gradually add 1 cup water (stand back—mixture will spatter and seize). Set pan over low heat and cook, stirring often, until caramel is completely dissolved, about ⏱️ 2 minutes.
3
Pour caramel over mandarin orange slices (they should be mostly submerged). Cover dish with a plate or plastic wrap and chill until very cold, at least ⏱️ 2 hours and up to 2 days.
4
Melt 1 Tbsp. unsalted butter in a small saucepan over medium. Add ½ cup sliced almonds and cook, stirring constantly, until golden brown, 4–⏱️ 8 minutes. Transfer to a small bowl, season with a pinch of kosher salt, and toss to combine. Let cool.
(400 g) sugar2 cups. unsalted butter1 TbspKosher salt
5
To serve, scoop 2 pints vanilla ice cream into bowls and place 2–3 mandarin orange slices in each bowl. Spoon caramel sauce over and around fruit; top with toasted almonds and a pinch of flaky sea salt.
(400 g) sugar2 cupspints vanilla ice cream2Flaky sea salt
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