Caramelised Oranges
This is easy, fresh, delicious, kid-friendly and it will keep in the fridge for a few days.
I'm including it because I'm going to make up a batch around Christmas time and don't want to forget about it.
RECIPE BELOW:
10 Oranges
250g caster sugar
200ml hot water
Scrape long shreds of zest from a couple of the oranges and simmer for a couple of minutes in boiling water, then drain & keep.
Cut away the peel from all the oranges and lay them in a couple of shallow layers in a serving dish.
To make the syrup, put the sugar in a large heavy-bottomed pan over a medium heat and leave to melt. Swill it around once it starts to melt, but don't stir it yet (as it can cause hard strands to form and then burn).
As soon as it's looking golden, remove from the heat and carefully add the hot water. It may well spit so be careful. Give it a stir through to dissolve evenly.
Put the reserved zest in and simmer for 10mins to soften & cook the zest.
Pour the mixture over the oranges and leave to cool. It's best eaten at room temperature or chilled.
Add booze like Cointreau, Amaretto etc to make it more grown-up. Or add cinamon and a couple of cloves to the syrup while simmering the zest, to ramp up the Chtistmassy vibe.
I'm including it because I'm going to make up a batch around Christmas time and don't want to forget about it.
RECIPE BELOW:
10 Oranges
250g caster sugar
200ml hot water
Scrape long shreds of zest from a couple of the oranges and simmer for a couple of minutes in boiling water, then drain & keep.
Cut away the peel from all the oranges and lay them in a couple of shallow layers in a serving dish.
To make the syrup, put the sugar in a large heavy-bottomed pan over a medium heat and leave to melt. Swill it around once it starts to melt, but don't stir it yet (as it can cause hard strands to form and then burn).
As soon as it's looking golden, remove from the heat and carefully add the hot water. It may well spit so be careful. Give it a stir through to dissolve evenly.
Put the reserved zest in and simmer for 10mins to soften & cook the zest.
Pour the mixture over the oranges and leave to cool. It's best eaten at room temperature or chilled.
Add booze like Cointreau, Amaretto etc to make it more grown-up. Or add cinamon and a couple of cloves to the syrup while simmering the zest, to ramp up the Chtistmassy vibe.
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