Warm Orange Caramel Sauce

Most caramel sauces are made by cooking sugar until it caramelizes, then adding copious amounts of heavy cream, and letting the sauce simmer until it is smooth and has reduced and thickened slightly. This sleek bronze gloss, on the other hand, is made without any cream, yet has all the intensity of a real caramel sauce, with citrus’s sweettart edge.

This sauce keeps well in the refrigerator. Warm a little, in a saucepan or in the microwave, to serve over broiled pears, other fruits,