A zingy dessert alternative to the more traditional puddings and pies. These oranges can be prepared ahead and will keep happily in the fridge for a few days. Great served with brandy snaps, biscotti, ice cream or clotted cream.
450g Granulated Sugar
6 whole Cloves
1 Cinnamon Stick
- Thinly pare the rind from 3 of the oranges (or use a canelle knife/zester) and remove all the pith.
- Cut the rind into narrow strips (if you have not used a canelle knife). Place in a small pan and cover with cold water. Bring to the boil, simmer for 5 minutes, then drain reserving the zest (for garnish) and 4 tablespoons of the cooking liquid.
- Cut the peel and pith from the remaining oranges and place them in a large bowl.
- Place sugar, cloves and water in a heavy based saucepan. Heat gently until the sugar dissolves, stirring frequently, then boil hard without further stirring, until the syrup turns a caramel colour.
- Remove from the heat and stir in the reserved orange liquid. Make sure you stand well back, as the addition of the water to the caramel will cause it to splutter.
- Return the caramel to the heat to soften for 1 minute and then pour over the oranges.
- Allow the oranges to cool, then cover and refrigerate – preferably for 1-2 days, turning the fruit in the syrup occasionally.
- Before serving, cut each orange crossways into slices and reassemble, spearing each with a wooden cocktail stick to hold the orange together (or serve as slices, if preferred). Sprinkle with the reserved strips of orange rind, and serve along with some brandy snaps and cream.