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Juicy, refreshing broiled oranges with toasty coconut. Sunshine for your tastebuds.
Set your broiler to high. Line a small rimmed baking sheet with parchment paper
Cut the orange in half. Remove any seeds that are on the surface of the orange. If desired, run a knife between the flesh and peel and then cut inside of each of the natural orange segments. This makes for easier removal if you don’t have a grapefruit spoon. You’ll want to keep the peel intact so be careful not to cut through it.
Rub a teaspoon of brown sugar on the cut side of each orange half. Place on the baking sheet (cut side up) and put it under the broiler. I used the lower rack so it was a good distance away from the broiler. If you go closer, I would put the broiler on low.
Broil until bubbly and charred in a few places, about 6 minutes.
Meanwhile, place the coconut in a small dry skillet over medium heat. Allow the coconut to get golden brown, stirring occasionally. Remove from heat.
Serve oranges warm, topped with the toasted coconut. If desired top with cinnamon or ginger.
Make holiday entertaining special with this kicked-up version of a classic Brie en Croute.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!