Yield
8 servings (serving size: 1/2 cup ice cream, 1/2 cup sauce, and 1 brittle piece)

How to Make It

Step 1

Peel and section oranges over a bowl; squeeze the membranes to extract juice. Discard membranes. Reserve 1/4 cup of juice for sauce; place orange sections in a medium bowl. Cover and chill in separate containers.

Step 2

Sprinkle pistachios into an 8-inch circle on a baking sheet coated with cooking spray.

Step 3

Place 1/2 cup of sugar and 1/3 cup of water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently (about 2 minutes). Cook until golden, without stirring (about 5 minutes).

Step 4

Pour caramel over pistachios; cool completely. Break brittle into large pieces; place in an airtight container. Add 1 cup water to pan; bring to a boil. Cook until any remaining caramel in pan dissolves; discard. Wipe pan clean with paper towels.

Step 5

Place remaining 2 tablespoons sugar and 2 tablespoons water in pan over medium-high heat; cook until sugar dissolves, stirring frequently (about 1 minute). Cook until golden, without stirring (about 3 minutes). Remove from heat; carefully add 1/4 cup reserved orange juice, stirring until sugar dissolves. Return pan to heat, and cook just until caramel dissolves, stirring frequently.

Step 6

Combine orange juice mixture, orange sections, dates, and cranberries. Serve over ice cream; top with brittle.

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