Caramelized Citrus

Preparation

1. Step 1

   Using a small, sharp knife, cut off the tops and bottoms of the oranges and grapefruit, then slice the peel off them vertically, taking care to remove all the white pith below the skin of the fruit.

2. Step 2

   Spoon the yogurt onto a platter or into a large bowl. Turn each fruit on its side, then slice it into rounds that are between ¼-inch and ⅛-inch thick. Place the sliced fruit on top of the yogurt in an attractive pattern, then place the platter or bowl into the refrigerator.

3. Step 3

   Make the caramel. Put the sugar in a large sauté pan set over medium heat, then add to it ½ cup or 125 milliliters of water, and swirl the pan to dissolve the sugar. Let the mixture come slowly to a boil, without stirring, then lower heat slightly, and cook until the syrup has gone a very deep amber color, approximately 5 to 6 minutes. Remove from heat, add the saffron to the caramel and swirl to mix it in.

4. Step 4

   Pour the caramel over the sliced fruit. Return to the refrigerator for an hour or so, or serve right away.