Chilled oranges in rum-caramel syrup
Alcoholic beverages
Ukrainian cuisine
This easy, stylish recipe is an old favorite, adapted from a recipe in a French fashion magazine circa 1972. You can serve it as you would fruit compote for brunch, or as a refreshing, light dessert after a spicy meal. Or spoon a moat of it around a scoop of vanilla or honey ice cream or a trembling spoon of panna cotta. Recipe from <strong><a href="http://www.amazon.com/Pure-Dessert-Alice-Medrich/dp/1579652115?tag=food52-20">Pure Dessert</a></strong> (Artisan, 2007)
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