Sliced Oranges with Pomegranate Caramelised Walnuts

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3 Valencia oranges, scrubbed well, skin on

1 cup shelled walnuts, about 4 ounces

1/2-cup sugar

Juice from 1 large or 2 small ripe pomegranates (about 1/2 cup)

Seeds from 1/2 small pomegranate (about 1/4 cup).

 

1. Trim ends from oranges, and discard. Thinly slice the oranges

crosswise.

Discard seeds. Lay 5 slices of orange on each of 4 plates, and set

aside.

 

2. Place walnuts in 10-inch non-stick pan over medium-high heat.

After about 2

1/2 minutes, they will begin to make popping sounds. Continue to

cook, stirring

and turning the nuts, until they are crisp and the edges are brown,

about 2 1/2

more minutes.

 

3. Sprinkle sugar evenly over nuts. Let sugar sit until it begins to

melt, and

then start to stir. Continue to cook, stirring, until sugar

completely melts,

turns a dark golden caramel colour and coats the nuts, about 3 1/2

minutes.

 

4. Stir in the pomegranate juice. Cook, stirring vigorously, for 30

seconds.

Remove nuts from heat, and continue to stir for 1 or 2 minutes to

cool. Divide

the warm gooey nuts evenly over the oranges. Sprinkle with

pomegranate seeds,

and serve.

 

Yield: 4 servings.

 

Note: The caramelised walnuts alone make a snack. After cooking,

spread the warm

candied nuts on lightly buttered cookie sheet. When completely cool,

they can be

broken apart like peanut brittle and stored in an airtight container

at room

temperature for as long as 3 days