6 Reviews of Gratin of Oranges

From: arriba!

On Apr 14, 2006

We LOVED this dessert! It is refreshing but not boring!! I loved the flavors and the browned sauce. I will admit that I used a little more sauce than called for(I used only 2 oranges)so it was especially good! I like that components can be prepped ahead then the dish assembled and browned at the last minute. A definite repeat!

From: evelyn/athens

On Apr 8, 2006

Oh my! My new favourite !WOW! dessert. Definitely not as complicated as it might sound too some (the first 3 instructions are for peeling the oranges properly). I used 4 naval oranges and 4 blood oranges, as Kate suggested and it was gorgeous even before I completed the dish. I loved the citrusy-sweetness of the oranges and creaminess of the gratin. The almonds were the perfect topping - adding their flavour and crunch. A delight in every way - texturally, visually and definitely full marks for flavour. This really should get more stars.

From: Susie D

On Apr 13, 2006

This is wonderful and deserves many more stars. It is so light, so fresh, and so perfect for spring. I couldn't find the blood orange so used navel oranges, tangerines, and tangelos. This is a definite repeat and a company worthy dish. I plan to make this again Easter Sunday. Thank you Kate for sharing the recipe!!!

From: Calee

On Jan 21, 2007

WOW....You are so right, simply luscious! I have made this a few times now with a few variations. First the way its posted is to die for. I didnt have any rum, I made it with grand marnier. Very easy to make your directions are easy to follow. It has a light and creamy texture. I also made it again and served it with Five Flavor Pound Cake very good. I made it once again and didnt have any fresh oranges so I used canned madarin orange segments. Kate thanks for sharing this very special recipe with us.

From: kiwidutch

On Mar 14, 2008

I liked this... I'm the fruit fan of the family and enjoyed this a lot. I was however expecting the gartin topping to puff up a lot more in the oven and to be lighter in texture, Ii was heavier than I expected and I'm not sure if it is meant to be the way it turned out for me or not. Either way , although it wasn't quite what I expected it did taste delicious and I liked it a lot. I used blood oranges that were a lop sided mix of orange on one side and red on the other, but they had deep flavour and were juicy not dry, so, all in all this was a successful dessert. Please see my rating system: 4 lovely stars for a fruity dessert that I will keep as a treat becuase a small portion is hard to keep to. Thanks!

From: Chef #355072

On Mar 10, 2008

When I saw this I thought it would be great and it was. A different kind of dessert and it's nice to have a dessert with oranges. Followed the recipe except I about doubled the whipping cream which worked fine. I also did not strain my egg mixture, I like the look and texture of zest. I used the zest from a blood orange as well which made the custard look great.