Ritual House Brûléed Oranges Recipe

Prepare oranges

Preheat your broiler or prepare a kitchen torch. Peel and trim the oranges: remove the top and bottom so they sit flat, then stand each orange on end and cut away the peel and pith with a sharp knife, following the curve of the fruit. Slice each orange crosswise into 1/2-inch (about 1.3 cm) rounds. Arrange the rounds in a single layer on a rimmed baking sheet lined with parchment or on a heatproof platter if using a torch.

Make syrup

In a small bowl whisk together 2 tablespoons honey with 1 tablespoon lemon juice until combined. Lightly brush the surface of each orange slice with this honey-lemon mixture to enhance caramelization and flavor.

Sugar topping

Evenly sprinkle approximately 1 1/2 tablespoons granulated sugar over each orange slice (total about 6 Tbs across all slices). Tap the pan gently to level the sugar so it forms an even coating on each slice.

Caramelize the sugar

If using a kitchen torch: flame each sugared orange slice evenly until the sugar melts and forms a deep amber brittle crust, about 20–45 seconds per slice depending on torch heat. If using the broiler: place the baking sheet on the top oven rack 3–4 inches from the broiler element and broil on high for 2–4 minutes, watching constantly, until sugar is bubbling and deeply caramelized. Remove immediately to avoid burning and allow to cool for 2–3 minutes so the crust sets.

Blend cheeses

While oranges cool, combine 8 oz goat cheese and 2 oz softened cream cheese in a medium bowl. Add 1 tablespoon honey, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper. Use a fork or small electric mixer to beat until smooth, creamy, and spreadable. Taste and adjust seasoning (a pinch more salt or honey) as desired.

Portioning

Transfer the goat cheese mixture to a small piping bag, squeeze bottle, or use a spoon. If piping, use a plain tip or snip the bag corner for better control.

Arrange four caramelized orange slices per serving (for 4 servings use all slices) on a serving platter or on individual plates, spacing them slightly so toppings are visible.

On each caramelized orange slice, either pipe or dollop about 2 tablespoons of the goat cheese mixture (approx. total 8 oz divided across 4 servings). Spread gently so the cheese sits on top of the brûléed surface without immediately dissolving the sugar crust.

Scatter microgreens (about 1/4 cup per serving) loosely over the plated oranges. Drizzle each plate very lightly with extra-virgin olive oil (about 1/4 teaspoon per serving). Sprinkle toasted sliced almonds evenly (roughly 1/2 tablespoon per serving), finish with a light pinch of flaky sea salt over cheese and oranges, and add 2 mint leaves per plate if using.

Serve immediately so guests enjoy the contrast of warm caramelized orange crust, cool creamy goat cheese, and crisp microgreens. Leftovers: store components separately — keep cheese spread chilled and citrus slices covered in the fridge for up to 24 hours (note: sugar crust will soften).