Sep 17, 2012
Made with freshly squeezed orange juice and loads of orange zest, this buttery rich sauce is heavenly over pancakes, waffles or French toast.
1/2 cup unsalted butter, room temperature
1/2 cup sugar
Zest of 2 oranges
1 1/4 cup fresh squeezed orange juice
Healthy splash of orange liqueur (optional)
3 oranges, segmented, for garnish
Heat a saucepan or small skillet over medium heat. Add butter, sugar and orange zest. When butter melts and sugar dissolves, add orange juice. Bring to a boil and let reduce until syrup, about 5 to 10 minutes.
Remove pan from heat, add orange liqueur. Transfer pan back to heat. If desired, flambé the mixture, igniting with long match. (For safety, have lid handy to extinguish flame quickly by covering the pan.) Let sauce reduce for 3 to 5 minutes more.
Transfer to serving dish and serve sauce with orange segments, for garnishing. Use as a breakfast sauce and serve over pancakes, waffles or French toast or use as dessert sauce and serve over ice cream, cake, dessert crepes.
Yield: About 1 cup.