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A Caramelised Orange Collection
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Now that there are so many different forms of orange to be had, I like to make this salad with a mixture of varieties. Those used here are just a suggestion; pick whichever are looking most handsome when you go shopping. I've discovered it is much easier to make a caramel the chef's way, without water: I just toss the sugar into a dry, heavy-based pan over a moderately high heat which dramatically reduces the time it takes to caramelise. My one word of caution regards the type of sugar. For once, I do not advise you use an unrefined type. It will disguise the degree of caramelisation. Stick with standard white caster sugar. You can make a lighter salad with an uncaramelised syrup; dissolve 300g sugar in 200ml hot water and simmer for about 10 minutes with the zest, until thickened but not coloured.
250g caster sugar
The caramelisation takes all the natural, acidic aggression out of the oranges, so a seriously tangy wine is unnecessary.
Typical values per serving:
This recipe was first published in January 2006.