Saturday, October 3, 2009

Simply Recipe: Burnt Oranges with a Sugar Crust

(CBS) If chefs were pop stars, Argentina's Francis Mallmann would fit right in.
Both the London Times and USA Today say Mallman's three restaurants are among the top ten places to eat in the world.

  • Francis Mallmann 

    Chef Francis Mallmann (CBS)

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Burnt Oranges with Rosemary
Burnt oranges with a sugar-and-rosemary crust is one of my simplest recipes. But the flavors and texture-bitter, sweet, fruity, floral, herbal, and smoothly creamy-are supremely intense and complex. The amount of smoke involved makes this a dish you definitely don't want to do indoors.
Serves 4


2 tablespoons fresh rosemary leaves
1⁄2 cup sugar
1 cup plain thick Greek yogurt


  1. Cut both ends off the oranges. One at a time, using a sharp paring knife, remove the peel and all the white pith from each orange in strips, working from top to bottom all the way around the orange.
  2. Cut the oranges crosswise in half and place them on a plate cut side up.
  3. Sprinkle the rosemary leaves over the oranges, and push some of the rosemary leaves into them so they adhere.
  4. Sprinkle half the sugar on top.
  5. Heat a chapa or large cast-iron skillet over medium-high heat. Spread the remaining sugar on the cooking surface and when it begins to melt, put the oranges cut side down on the sugar. Do not move them for 3 to 4 minutes, and adjust the heat so that the cut side burns nicely but does not smell acrid and the oranges are softened.
  6. Transfer "burnt" side up to individual plates. Spoon the yogurt next to the oranges. Drizzle the burnt sugar and juices from the pan over the oranges and yogurt, and serve.

Source: CBS Early Show: Francis Mallmann


  1. Love the recipe! I'm all about simple recipes with few ingredients :)

  2. Glad you like the recipe, Gina; I like it too and am looking forward to making the recipe soon. This hit my taste buds well.

    Thanks for reading, commenting and stopping by.

  3. Those oranges sound delicious and a wonderful blend of flavors that I would never think to combine -- thanks for sharing!

  4. sounds good, he looks like he is in England

  5. Nicole and Rebecca,
    Thank you for your feedback. I agree that it's a wonderful blend of flavors, which I wouldn't of thought to comebine either. Hope you enjoy making this recipe.

    Much appreicated,