Oranges with Balsamic Caramel and Gorgonzola Dolce
The creamy Gorgonzola accentuates the sweetness of the zesty oranges with the added subtle, sour-licorice twist of the anise seeds. Orange sections alternate with rich slices of Il Villaggio Gorgonzola Dolce and the finishing touch of balsamic syrup unite all the elements in this fragrant dessert.
Ingredients
- 6 large navel oranges
- 3 tbsp. sugar divided
- ½ tsp. anise seeds, divided
- 2 pkgs. (5.28 oz each) Il Villaggio Gorgonzola Dolce Cheese
- sliced walnuts, hazelnuts or roasted chestnuts, and red grapes optional
- Balsamic Syrup:
- 3 tbsp. light brown sugar
- 3 tbsp. water
- ½ cup Il Villaggio Premium Balsamic Vinegar
At a glance
Recipe type: Dessert
Instructions
- Peel oranges, being sure to remove all white pith. Working with one orange at a time, slice crosswise into ¼ “ slices. Reconstruct the orange with layers of Gorgonzola Dolce (use a cookie cutter for nice, round slices), adding a ½ tbsp. sugar and a sprinkling of anise seeds between layers. Use a decorative skewer to secure the slices if necessary. Sprinkle the remaining anise seeds onto the outside. Chill for at least 15 and up to 30 minutes.
- In a small, heavy, nonstick saucepan, combine brown sugar and water. Bring to boil, then cook over medium-high heat 2 minutes. Add vinegar and cook over medium heat until slightly syrupy, about 4-6 minutes. Remove from heat and cool to room temperature.
- To serve, place orange in center of each dessert plate, surround with small clusters of grapes and nuts. Drizzle oranges with syrup.
- TIP: (1) The cheese will be easier to slice if placed in a freezer from 10-15 minutes. (2) Not a fan of anise? Substitute coarsely ground black pepper for an equally interesting and elegant flavor combination.
