Enjoy a little artistry when you prepare this super easy fresh fruit breakfast appetizer. Named for the “Cutie” brand of mandarin oranges, this plate is always a hit at Lookout Point. The delicious caramel sauce recipeis from the Eight Broads in the Kitchen Cookbook, page 146 (from the former Beechmont Inn B&B).
Cutie DaisiesBy Kristie Rosset
- 6 Cutie mandarin oranges (1 per person)
- 1 tablespoon pomegranate seeds, diced strawberries or edible flowers
- 1/2 pound butter
- 2 1/4 cups brown sugar, lightly packed
- 1 pint heavy cream
- 1 teaspoon vanilla
Peel and section each Cutie. Arrange on a flat plate in the shape of daisy petals. Leave the center (about 1/1/2 inches across) empty.
Place the pomegranate, strawberries (or blueberries or edible flower in the center of the "daisy petals.
Place the butter and brown sugar in a saucepan and cook over medium heat. As the butter and brown sugar melt, whisk until thoroughly blended. Remove from heat and add the heavy cream slowly so it doesn't bubble over. Bend with the whisk, and then add the vanilla. Stir. Be careful! The caramel is very hot! Cool, then store in a glass jar and refrigerate.
Drizzle cooled/chilled caramel sauce on the plate in the shape of a flower stem with leaves. Be creative!