Ingredients

3/4 cup sugar

1/4 cup orange juice

1/2 cup whipping cream

1 tablespoon Triple Sec or other orange-flavored liqueur

2 large oranges, peeled and cut into sections (see Cook's Tip, page 183)

1 pint vanilla ice cream

Arance Candite

Makes 3/4 Cup Sauce

Heat the sugar and orange juice in a medium saucepan over medium heat, until the sugar is dissolved. Increase the heat to medium-high and boil, without stirring, for 8-10 minutes, until the mixture is a rich amber color. Reduce the heat to medium, add the cream (the mixture will bubble up) and cook until the caramel is smooth and slightly thickened, stirring occasionally, about 5-7 minutes. Remove from the heat and stir in the orange liqueur and orange zest. The sauce can be prepared on day ahead . Reheat gently before serving.

To serve, place 1/4 of the orange slices in each dish, top with 2 small scoops of the ice cream and spoon some of the caramel sauce over the top.