Oranges in caramel

Name: Oranges in caramel
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 4 large oranges, 2 scrubbed; 12 easy peelers, peeled and sliced into rings; 350 g golden caster sugar; 1 vanilla pod, split and seeds scraped out; Almond cantuccini, to serve; Crème fraîche or mascarpone, to serve

Just sweet enough, these are a light-textured and seasonal way to finish a winter or festive meal.

3 out of 5 stars(2) Rate this recipe

Vegetarian

Serves12
CourseDessert
Prepare20 mins
Cook10 mins
Total time30 mins
PlusPreparation time 20 minutes + chilling

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4 large oranges, 2 scrubbed
12 easy peelers, peeled and sliced into rings
350g golden caster sugar
1 vanilla pod, split and seeds scraped out
Almond cantuccini, to serve
Crème fraîche or mascarpone, to serve

Using a vegetable peeler, pare strips of zest from the 2 scrubbed oranges and cut into fine matchsticks. Halve them and squeeze the juice into a measuring jug – there should be about 200ml. Add extra water to make it up to 250ml. Set aside. Peel and slice the 2 remaining oranges, then place in a large heatproof dish with the easy peelers.
Put the sugar into a large saucepan with 200ml cool water. Heat through gently, stirring to dissolve the sugar. Increase the heat and bring the liquid to the boil. Simmer briskly (do not stir or the sugar could crystallise) until the syrup turns a deep amber and smells caramelised. Remove from the heat and carefully add the orange juice and water mixture (the pan will steam and splutter). Stir in the orange zest with the vanilla pod and seeds.
Keep stirring to dissolve any lumps of caramel – you may need to return the pan to a gentle heat to dissolve them fully – then set aside to cool for 10 minutes. Pour over the fruit and chill for at least 2 hours, or up to 24 hours. Serve chilled, with cantuccini and spoonfuls of crème fraîche or mascarpone.

Typical values per (without cantuccini and créme fraîche) when made using specific products in recipe