The blood orange season is quite brief, so I pounced on them as soon as I saw them. Then had the pleasurable dilemma of what to make with them: blood orange curd? Marmalade? Ice cream? But I'd also been craving rice pudding, so when I saw Diana Henry's recipe for caramel blood oranges with sour cream rice pudding, my path was clear.
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.