Caramelised Orange Brioche
20 minutes
A small butane creme brulee torch is used here to caramelise the oranges in this fancy dessert (or breakfast!). Alternatively, you can place the brioche under the grill.
Gary Vere - UK
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Ingredients
Serves: 4
- 4 slices of brioche (1cm thick), or other rich buttery bread
- large knob of unsalted butter
- 2 oranges (sliced 3mm thick)
- 6 tablespoons orange juice
- light brown sugar to taste
- 2 tablespoons Angostura bitters
Directions
Preparation:5min ›
Cook:15min ›
Ready in:20min
- Melt the butter in a large frying pan, add the brioche and cook for 4 minutes each side. Remove to plates and sprinkle with sugar.
- Add oranges to pan and cook 5 minutes each side, then arrange on the brioche.
- Add orange juice, sugar and Angostura bitters to pan and simmer until thickened slightly.
- With a small creme brulee torch, lightly caramelise the brioche and oranges. Pour the sauce over and enjoy!
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