Caramelised blood oranges

Caramelised blood oranges

By
From
How I cook
Serves
6
Photographer
Jason Lowe

I adore blood oranges. They usually first appear in December and stay around until March, but they’re at their best during January and February. When you’re unable to get hold of them, use another large, juicy variety of orange, such as navel or tarocco. This dessert can be assembled in minutes.

Ingredients

Quantity Ingredient
6 blood oranges

Caramel

Quantity Ingredient
125g caster sugar
200ml water

Method

  1. First make the caramel. Put the sugar and 75ml of water into a small heavy-based pan and place over a low heat. Stir once and then continue to warm, without stirring, until the sugar has completely dissolved. Now turn up the heat to fairly high and cook until a deep golden caramel has formed; this may take as long as 10 minutes. When it starts to colour, watch carefully, as it will darken quite quickly.
  2. As soon as the caramel is a rich golden colour, carefully pour in the remaining 125ml of water, protecting your hand with an oven glove or cloth because the mixture will hiss and spit. Cook, stirring, for another couple of minutes or so until the caramel thins and is smooth. Pour into a heatproof bowl and allow to cool, then chill in the fridge.
  3. To prepare the oranges, using a small sharp knife, slice off the base and top of the oranges, then stand upright on a board. Working the knife from top to bottom, cut away the peel and pith in sections following the contour of the fruit. Now slice the oranges across into pinwheels, about 3mm thick.
  4. Arrange the orange slices in a shallow serving dish and pour the chilled caramel over them to serve.
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