Grilling oranges may sound weird to some of you, but you can have yourself quite an unexpected treat if you just give it a try.
The idea is that you’re caramelizing the sugars and I’m telling you, it’s great.
I’ve seen this done where the grill master cut the oranges in half, grills them and serves them. I don’t like this method because I think half and orange is too much to deal with while eating dinner.
The grill was set up screaming hot with a safety zone over Kingsford. ( I really need to get some lump!)
Just before grilling I coated the oranges in oil and put them on the grill with one cut side down. I didn’t pursue cross hatch marks since this was my first run at oranges.
I let them caramelize and then flipped them to the other cut side. It goes very fast. As soon as that side caramelized I moved the oranges to the safety zone to heat through.
Once done I pulled them and let them come to room temp before serving. I’m telling you, they were fantastic and a big surprise for our guests, something they weren’t expecting, yet something they were glad to have tried.
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