Caramelized Oranges and Strawberries

from Ramekins' Culinary School, Sonoma California

adapted by Sisi Damner

serves 4

2 medium oranges

1 pint strawberries

1/4 cup granulated sugar

1 tablespoon Grand Marnier, at room temperature

1 or 2 tablespoons strained fresh orange juice, at room temperature

With a sharp peeler remove wide, long strips of peel (no white pith) from one of the oranges. Trim off the uneven edges and cut2 or 3-inch long thin zest strips. Reserve.

With a thin sharp knife cut the pith and peel off the oranges and slice them crosswise into 1/4-inch thick rounds (reserving the juices that collect). Remove any pith remaining. Arrange the slices around the perimeter (but inside the rim) of plates or a serving platter.

Rinse and hull the strawberries. Cut them in half into hearts and arrange in the center of the orange slices. Scatter the reserved orange zest strips over the top.

In a heavy skillet over medium-high heat, caramelize the sugar. As soon as it is a deep amber color, but before it is decidedly burnt, take it off the burner to first stir in the Grand Marnier and then the orange juice. If the caramel hardens too quickly, put it back over low heat to liquefy again, but don't cook or the fresh juice flavor will be lost. Immediately and evenly drizzle the syrup over the
arranged fruit.

Serve the dessert immediately, garnished with fresh flowers (such as unsprayed fresh violets or rose petals, lemon verbena or lavender sprigs). You may cover and refrigerate it for several hours in advance but the sauce will get thinner.

It is nice to serve this with slightly sweetened cookies such as almond wafers, lavender shortbread or orange biscotti. I love this type offruit dessert in the summer. It is so fresh and pretty that one does not feel guilty indulging in this sweet.