There's always a little anxiety surrounding cutting into a blood orange - sometimes they have hardly any red to them at all. These were pleasantly bloody though.
In a word, the whole dish was divine. The sour cream provides a tangy foil to the rich caramel and sweet citrus. Definitely one to make again, even with other citrus when the blood orange season ends.
I am sharing this with I Heart Cooking Clubs for their February potluck.
9 comments:
Gorgeous dessert! I have never tried nor seen blood orange before, have been keeping a lookout for them though!
Your dessert looks so good, am wishing that I have some to enjoy right now!
I love the surprise of cutting into a blood orange, never knowing what to expect. I think the variegated ones like yours are the prettiest. Gorgeous with that dessert.
oh, this is SO pretty! this is a classy dish that isn't too in-your-face, and that's just what i like. :)
Beautiful! And what a wonderful combination of flavors and ingredients. Blood orange season is way too short for sure! ;-)
Love blood oranges! What a super way to show them off AND have an amazing dessert besides. Rice pudding is such a comfort food and you've upped it with the oranges. Yum!
I'd love to get my hands on blood oranges. The dish looks so enticing and bright!
You know me: love rice pudding anytime, anywhere, any flavour
This is really such a lovely dish! A great celebration of blood oranges!
Wow!This is an extremely stunning dish!!! Blood oranges certainly are a celebration of color. Yours were in fact full of color and remind me of a sunset. They look perfectly glazed and oh so sticky! I imagine this dessert was somewhat exotic and divine.
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