Early Citrus With Caramel

Early Citrus With Caramel


  • 3 lb. mixed citrus
  • 2 cups Greek Yogurt
  • 2 tablespoons of unsalted or salted butter
  • 1 ½ cup light brown sugar
  • 4 cardamom pods


  • Access to stove
  • 1 large saucepan
  • 1 cutting board
  • 1 chef’s knife
  • 1 large spoon
  • 2 bowls
  • Dry measuring cups
  • Kitchen towels
  • Serving platter


Using a small sharp knife, cut a thin slice off the top and bottom of the citrus fruit. Slice off the skin vertically, turning the citrus fruit as you go, being careful to keep as much flesh as possible, but removing the pitch. Squeeze any juice from that is left on the skin into a bowl and set aside.

Slice each citrus into ⅛ inch rounds and place in another bowl.

To make the caramel, put the sugar, reserved citrus juice, and cardamom pods into a large saucepan and swirl until the sugar dissolves (do not stir). Slowly bring to a boil, until the syrup becomes a dark amber color. Remove from heat and allow to cool slightly.

Once the mixture has cooled, add butter and mix.

Spoon yogurt onto a serving platter and spread out using the spoon. Place the citrus rounds on top of the yogurt. Using a spoon, pour caramel sauce over the top of the citrus and yogurt.

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