This is a quick and easy recipe and makes a very good dessert to serve at any time. It can be eaten warm or cold and is particularly delicious served with ice cream or crème fraiche. A bowl of oranges in caramel makes an interesting sweet dish for a barbeque or party too. Sweet, tangy and full of flavour.
- 4 large oranges
- 300ml water
- 100g caster sugar
Thinly peel the oranges and remove any pith from the fruit.
Cut the orange rind into very thin strips and put into a small saucepan.
Add 150ml of the water, bring to the boil and simmer for 5 minutes. Strain the orange rind from the water and set aside. Discard the cooking liquid.
Hold the oranges over a serving dish to catch the juice, then using a sharp knife cut the fruit into segments, removing the membranes. Arrange the segments in the serving dish, scatter over the orange rind strips and set aside while you make the caramel.
Put the sugar and half the remaining water in a saucepan and stir over a low heat until the sugar has dissolved.
Increase the heat until the syrup is a rich golden caramel colour. Remove from the heat and immediately stir in the remaining water – stand well back as the mixture may splutter.
Return the pan to a low heat and stir until the caramel is dissolved.
Remove from the heat and pour immediately over the oranges. Chill in the fridge until required or serve warm.
Top tip for making Oranges in caramel
Try sprinkling toasted flaked almonds on top of the oranges.