Perfect for when you need a dessert that requires no prep time …
I serve these on top of rice pudding, but they are great alongside my olive oil sponge or with some amaretti biscuits and ice-cream. You can scale it up or down depending on how many people you’re serving. @kittycoles
Serves 4
Ingredients
4 small oranges
120g caster sugar
175ml water
Method
1. To make the caramel, put the sugar and 175ml water in a medium heavy-based saucepan (it needs to be roomy as the syrup will bubble up). Melt the sugar over a gentle heat. Once dissolved, increase the heat and boil without stirring until it turns a deep golden colour caramel.
2. Carefully add 75ml water and stand back as it will spit a little then stir until smooth. Pour into a jug and leave to cool completely.
3. Slice the top and bottom off the oranges so they sit flat. Using a sharp knife, remove the peel and white pith in strips from top to bottom. Cut the flesh into neat 1/2cm slices. Place the slices in a bowl and pour over the cooled caramel. Cover and leave for about 30 minutes before serving.