Skip to main content

Orange Caramel Sauce

Add a hint of brightness to thick and gooey caramel sauce—the perfect topper for ice cream, tarts, cakes, even hot chocolate.
OrangeCaramelSauce01

Ingredients:

1 C cane sugar
1/3 C water
3/4 C Ready-Set-Serve Orange Juice

Instructions:

Combine sugar and water in a saucepan. Bring mixture to a boil, stirring or swirling occasionally until sugar has dissolved. Bring to a boil, reduce heat to continue simmering until liquid thickens and turns a deep amber color.
Remove from heat; whisk in orange juice. Bring mixture to a boil and cook for approximately ten minutes, until it has slightly reduced. Remove from heat and place in glass jar; cool.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.