Let's have dessert tonight
After coming across this recipe in Francis Mallman's Seven Fires I knew we had to make it. Not just because it looked delicious, but because of how simple it would be to make. I'm not a fan of overly involved desserts, mostly because I am impatient and don't want to wait. This recipe is perfect for me because it has four ingredients, things I usually have on hand, and it's fast!
When cooking many of Mallman's recipes the goal is always to give it a nice char, even almost a little burn, as he often cooks over fire and prefers the imbalanced flavor which a little burntness provides. I love that approach to cooking and he's translated it so well with this dessert.
Once the oranges come off of the cast iron they have this amazing sweetness from being caramelized over a bed of sugar which the earthiness of the rosemary really balances out. It's a great flavor to pair with plain full fat greek yogurt. The cold and tangy yogurt is the perfect companion to the hot oranges. Although I will say, I recently tried labneh for the first time and I think that it would be a delicious swap for the yogurt. Next time. I make this I will definitely try it out.
Serves two, but can easily be doubled
- Two oranges - I used cara cara oranges but navel oranges are perfect for this recipe
- 1/4 cup sugar
- 1/2 tbsp rosemary
- Plain, full fat greek yogurt
Cut and peel the oranges completely, try to remove all of the white pith. Slice the oranges in half crosswise and then sprinkle rosemary on top, pushing some rosemary into the orange. Sprinkle half of the sugar on top of the oranges and set aside. Heat a cast iron skillet over medium high heat on a grill or the stove top (careful this can get smokey!). Spread out the remaining sugar on the heated cast iron and as soon as it begins to melt place the oranges, cut side down, onto the sugar. Cook for 3-4 minutes, without moving them, until they get a nice char and have softened, be careful not to over cook or the oranges will get bitter. Once done take a spatula and carefully transfer the oranges, cut side up, onto a plate and serve immediately with a generous spoonful of yogurt.