Orange Caramelized Fennel

Prepare the fennel:
Cut each bulb in half lengthwise, then slice each half into thirds. Take care to keep part of the stalks attached and leave enough of the core intact so the fennel pieces do not separate during cooking.

Sear and soften the fennel:
Heat the 4.3 L Stainless Steel Sauté Pan over medium-high heat and add the olive oil. Working in batches, place the fennel wedges cut-side down and cook for 5 minutes on each side until golden brown. Return all fennel to the pan. Pour in ½ cup (125 ml) of the white wine and season with salt and black pepper. Reduce the heat to low, cover, and cook until the fennel begins to soften but still holds its shape, about 5–8 minutes, turning occasionally. Increase the heat to medium-high and reduce the liquid to a syrup-like consistency.

Caramelize and glaze:
Sprinkle the sugar evenly over the fennel and cook for another minute, turning to lightly caramelize. Add the remaining white wine and the reserved orange juice. Continue cooking, stirring occasionally, until the wine has reduced and the fennel is coated in a glossy, syrupy glaze.

Assemble and garnish:
Transfer the caramelized fennel to a Serving Platter. Spoon dollops of goat’s cheese over the fennel and sprinkle with toasted hazelnuts. Garnish with the reserved fennel fronds, orange supremes, and a few leaves of fresh parsley, then serve immediately.

This dish pairs beautifully with roast lamb, pork, or duck.