Citrus with salted caramel sauce
¼ tsp, coarsely
2 medium, navel seedless variety
1 large, ruby red seedless variety
½ tsp, finely chopped or lemon thyme (optional)
- Pour 2 tablespoons water into medium saucepan. Sprinkle sugar in even layer over water. Set over medium heat and cook, without stirring, brushing down side of saucepan with pastry brush dipped into cool water during first few minutes of cooking time. Simmer until caramel begins to turn light golden. Continue cooking, swirling pan occasionally, until syrup turns golden.
- Remove saucepan from heat. Wearing oven mitts to protect your arms from splatters, carefully pour 1/4 cup water down side of pan. Return saucepan to heat. Add butter and salt; cook, stirring constantly, 30 seconds. Remove saucepan from heat. Stir in vanilla and let caramel cool to room temperature.
- Meanwhile, cut away peel and pith from oranges and grapefruit. Cut 1/4-inch slice from stem and blossom ends of oranges and grapefruit and cut flesh into thin rounds. Arrange citrus on 4 plates, dividing evenly, and drizzle with sauce. Sprinkle each serving with pinch of lavender, if using.
- Per serving: about 5 slices citrus and 1 1/2 tablespoons sauce