Burnt oranges with rosemary from Seven Fires: Grilling the Argentine Way by Francis Mallmann and Peter Kaminsky

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Notes about this recipe

  • CynthiasCooking on February 13, 2022

    We've made this for dessert for four outside woodfire dinners, and also had it made by someone else once. It is simple and elegant. It does mattter to have your grill at the right temperature. I have not yet burned these, but I HAVE sometimes had a grill that wasn't quite hot enough and then the caremel is just soft and gooey instead of crispy and tends to come off when you slide the spatula under to take them off the grill. It helps to heat the spatula for a minute before you do that (just put it on some part of the griddle that isn't covered with oranges). The tang of the yogurt is such and elegant foil to the sweetness of the caramelized sugar, and the rosemary is just deliciously interesting in the mix. We love this dessert. We cut the oranges in half as it says in the recipe, but then cut each hafl in half again so we have organge slices instead of whole orange halves. Because we've been cooking in winter it's been easier to get them hot all the way through this w

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