Caramelised Oranges Recipe
Caramelised Oranges Recipe with Oranges, Sugar, Water, Almonds and Cream
INGREDIENTS
6 Thin Skinned Oranges
10 oz (275g) Sugar
2 Tablespoons Water
3 oz (75g) Almonds, Blanched, Slithered and Toasted
Whipped Cream
METHOD
Peel the oranges thickly, removing all the pith with the peel. Slice them thinly and arrange neatly on a serving dish in overlapping lines. Put the sugar and water on to heat gently until the sugar has dissolved. Cook steadily until the syrup is a golden colour. Remove from the heat and pour over the oranges. Chill well. Sprinkle with toasted almonds and serve with whipped cream.
Based on the Caramelised Oranges Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).