Oranges in caramel

Oranges in caramel

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
8 large seedless oranges

Caramel

Quantity Ingredient
250g sugar
170ml cold water
170ml warm water

Method

  1. To make caramel, put sugar and cold water in a heavy saucepan and heat gently, stirring occasionally, until sugar dissolves. Boil, without stirring, over medium heat until caramel is a rich golden-brown. Remove from heat.
  2. Cover hand holding the saucepan with a cloth to prevent possible splashing and scalding and quickly pour in warm water. Heat gently to dissolve caramel in water, then pour into a jug or bowl and leave to cool.
  3. Using a swivel-headed vegetable peeler, thinly pare a little peel from 1 orange and cut into fine shreds. Blanch for 1 minute in boiling water, then drain and dry.
  4. Remove all peel and white pith from oranges and cut each orange into thick slices. Re-form each orange and arrange in a deep glass serving dish. Pour caramel over, sprinkle with shredded peel and chill well. Delicious with brandy snaps filled with whipped cream.
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