Ginger-spiced Oranges with Caramel Ice Cream

Very delicious, very easy, very subtle taste, but: you'll either have to serve this dish on a plate, with knife and fork, or cut the oranges in smaller parts (i.e. third) as you won't be able to eat them properly otherwise.

I think I would have liked the oranges better if they had been cooked slightly, as it was, they were infused with the ginger, but other than that it tasted like, well, ice cream with bits of orange, not like a prepared dish, if you understand what I mean. I think simmering it for only 5 minutes would do a lot to change that.

One thing I liked about this dessert is it's versatility - because of the ginger, you can easily serve it at the end of a Middle Eastern-themed dinner, but then it works just as well with a Western European menu.

We served it with walnut ice cream, which worked very well. Most kinds of non-fruit ice cream would probably be good choices.

Edited 24 January 2014: We made this again twice. Once, I let it marinate for about an hour, then tasted. I still felt that the ginger was too subtle and the oranges hadn't really picked up the flavour. I then decided to bring the oranges and the juice to a very short simmer, then serve - this was so much better!

The second time, I brought the oranges and juices to a very short simmer, then let it cool and marinate for 24 hours, and served it cold - this time I actually liked it less because it didn't taste fresh anymore.

So, all in all, I would recommend to marinate it for not too long, then bring it to a short simmer. One thing I'd still be tempted to try is to add the juice of a second orange and then simmer until the juices a reduced.