6 oranges
250 ml water
1 cup (200 g) sugar
25 - 50 ml chilled orange juice
250 ml water
1 cup (200 g) sugar
25 - 50 ml chilled orange juice
method
1. Pare the rind carefully from one of the oranges, and cut it into thin strips.
2. Soak in 125 ml of the water for 1 hour, then simmer gently for 20 minutes.
3. Drain. Peel and remove the white pith from all the oranges, and cut the flesh into 7 mm thick slices.
4. Place in a glass serving dish.
5. Put the sugar and the remaining 125 ml water into a pan.
6. Heat gently, stirring until the sugar has dissolved, then boil rapidly until it is a golden caramel colour.
7. Draw off the heat immediately and add enough orange juice to give the consistency of sauce required.
8. Replace over the heat, stir until just blended, then add the orange rind. Pour the caramel sauce over the oranges and chill for at least 3 hours before serving.
2. Soak in 125 ml of the water for 1 hour, then simmer gently for 20 minutes.
3. Drain. Peel and remove the white pith from all the oranges, and cut the flesh into 7 mm thick slices.
4. Place in a glass serving dish.
5. Put the sugar and the remaining 125 ml water into a pan.
6. Heat gently, stirring until the sugar has dissolved, then boil rapidly until it is a golden caramel colour.
7. Draw off the heat immediately and add enough orange juice to give the consistency of sauce required.
8. Replace over the heat, stir until just blended, then add the orange rind. Pour the caramel sauce over the oranges and chill for at least 3 hours before serving.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
