February: Caramelised Orange Slices

posted 31 Jan 2011, 11:03 by Nick Maton-Williams   [ updated 31 Jan 2011, 11:07 ]
Recipe kindly provided by Pat Breakwell
8 oranges, seedless if possible
175g (60z) sugar
Juice of 1 lemon
2 tbsp brandy, optional
Caramel chips, optional, see end of recipe

Take a slice from the top and bottom of each orange, then slice around removing and discarding all the rind and pith. Slice each orange on a plate to reserve as much juice as possible, remove any pips then arrange slices in a serving bowl.

In a large dry saucepan (or frying pan), stir the sugar over a moderate heat. At first it will clump but in a few minutes it will dissolve to a caramel.

Remove from the heat and add 150ml (1/4 pt) water – protect your hand with a cloth as it will start to spit. Return to the heat and stir occasionally until the caramel dissolves.

Add any reserved orange juice from the sliced fruits and cool. Add the brandy, if using, and pour the syrup over the slices. Marinate for at least 4 hours, or overnight.

For Caramel Chips:
Make some caramel as described above using 100g (4oz) granulated sugar. Do not add any water to it this time. As soon as the caramel is ready pour it onto a large lightly oiled baking tray with edges so it allows the caramel to run very thin. Cool until set, then break into pieces. Just before serving, stir the caramel pieces into the syrup and orange slices or scatter over the top.