Caramel oranges

Caramel oranges

By
From
The Margaret Fulton Cookbook
Serves
6-8
Photographer
Geoff Lung

These oranges featured in most French restaurants of the Sixties especially in London, where they were often the centrepiece of the sweet trolley. Serve chilled with a bowl of mascarpone for those who like a touch of cream and a plate of crisp biscuits.

Ingredients

Quantity Ingredient
6-8 large oranges
1 cup sugar
2/3 cup cold water
2/3 cup warm water

Method

  1. Thinly pare several strips of rind from one orange and cut into shreds. Drop into boiling water for 1 minute, drain and set aside.
  2. Put sugar and cold water into a heavy-based saucepan and heat, stirring occasionally, until sugar dissolves. Boil without stirring until the syrup begins to colour, then drop in the shredded rind and cook for 3–4 minutes to glaze.
  3. Remove rind with a slotted spoon and continue to cook the syrup, rotating the pan frequently so that it will colour evenly, until it is a rich caramel brown. Remove pan from heat and, protecting your hand with a cloth, add warm water.
  4. Stir to dissolve the caramel, pour into a bowl and leave to cool while preparing oranges. Peel oranges, removing all the pith. Cut across into slices, removing any seeds, and reshape the oranges. Place on a serving dish, top with glazed rind and spoon a little caramel sauce over. Chill oranges and caramel. Pour a little more caramel sauce over each orange as it is served.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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