A delightful dessert featuring caramelized citrus slices topped with a creamy layer and a hint of liqueur.
Peel the oranges, ensuring all the white pith is removed, and slice them thinly.
Use a sharp knife to easily remove the pith and achieve clean slices.
Arrange the orange slices in a shallow oven-proof dish and drizzle with the orange liqueur.
Ensure the slices are evenly spread for uniform flavor distribution.
Whip the heavy cream lightly and mix it with the sour cream until smooth.
Chill the creams before whipping for better consistency.
Spread the cream mixture evenly over the orange slices and refrigerate until chilled.
Cover the dish with plastic wrap to prevent the cream from absorbing other fridge odors.
Sprinkle the demerara sugar evenly over the cream layer and broil until the sugar melts and caramelizes.
Keep a close eye on the broiler to prevent the sugar from burning.
Serve the dessert immediately while the sugar topping is crisp.
Use a spoon to crack through the caramelized sugar for a satisfying texture contrast.
