Oranges with Maple Carmel

Sliced fresh oranges under a warm maple caramel sauce sounds fancy, but this is a four-ingredient dessert you can pull off on a Tuesday night. The sauce comes together in under five minutes on the stovetop.

Brown sugar and maple syrup bubble down with a splash of lemon juice into a glossy, amber syrup that clings to each orange slice. That hit of lemon keeps the sweetness honest and brightens the whole dish.

Serve it while the caramel is still warm so it pools around the cold fruit. The temperature contrast is half the appeal.

Pro Tips

• Use navel oranges for easy sectioning and no seeds; Cara Cara oranges add a gorgeous pink color
• Cut away all the white pith when peeling since it turns bitter against the sweet caramel
• Watch the syrup closely once it starts boiling. It goes from golden to burnt in seconds
• A pinch of flaky sea salt on top before serving adds a grown-up edge

Variations

• Add a splash of Grand Marnier or bourbon to the caramel while it simmers
• Scatter toasted coconut flakes or sliced almonds over the top for crunch
• Try blood oranges when they’re in season for a striking color contrast