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Ingredients
- 6 None large oranges
- 1 1/4 cups sugar
- 3/4 cup heavy cream, whipped
Method
- Using a vegetable peeler, thinly pare several strips of rind from 1 orange. Blanch in boiling water for 1 min, drain and set aside.
- In a heavy-based pan, heat sugar and 2/3 cup cold water on medium, stirring occasionally, until dissolved. Increase heat to high and bring to boil. Cook, without stirring, for 8-10 mins, until starting to turn golden.
- Add blanched rind and cook for 3-4 mins, to glaze. Remove with a slotted spoon. Cook syrup, swirling pan frequently, for 3-4 mins, until caramel is browned. Remove from heat. Protect hand with a tea towel and add 2/3 cup warm water. Stir to dissolve caramel. Pour into a bowl. Cool.
- Peel oranges, removing white pith. Thickly slice, removing seeds. Arrange on a plate. Top with rind and caramel. Serve with whipped cream.
