Recipe by Susan Westmoreland
Start to Finish: 30 minutes
- 6 assorted oranges (such as navel, Cara Cara, and blood oranges)
- 1 orange zested for garnish
- 2 tbsp. orange liqueur
- 1/2 cup sugar
- Mascarpone cheese, for topping
Using a sharp knife, cut peel and white pith from oranges. Slice into rounds; arrange on platter. Drizzle with liqueur. In saucepan, stir sugar and 2 tbsp. water over medium-high until sugar dissolves. Boil without stirring, swirling pan often and brushing sides with wet pastry brush, until the caramel is deep amber, about 8 minutes. Immediately pour over oranges. Let stand 15 minutes. Top with mascarpone and some zest.