Fresh Oranges with Caramel
If you need a light dessert after a filling meal, try serving this colourful dish in which the freshness of the oranges complements the sweetness of the caramel perfectly. Watch closely when cooking the caramel, as it will turn a dark colour and taste bitter if you overcook it. Timing can vary according to the thickness of the pan, so turn up the heat if the sugar seems to take too long to caramelise.
Ingredients
- 8 large oranges
- 3 oz granulated sugar
- 4 small sprigs fresh mint for garnish
Instructions
- Cut away the rind, pith and skin from the oranges.
- Holding each peeled orange over a bowl to catch any juice, divide into segments by sliding a knife down one side of a segment and cutting it from the skin, then cutting down the other side and pulling out the section. Repeat with the remaining segments and then divide the segments and juice into individual serving bowls.
- Put the sugar in a heavy-based pan with 2fl oz (50ml) of cold water and bring to the boil over a medium-high heat, stirring occasionally.
- Boil the syrup for a few minutes, watching very closely to prevent it from burning. Cook until it turns a rich golden-brown, then remove the pan from the heat immediately and trickle over the bowls of oranges.
- Garnish with mint and serve quickly, before the caramel starts to dissolve.
Calories: 206 kcal
Carbohydrates: 52 g
Protein: 3 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 1 mg
Potassium: 480 mg
Fiber: 6 g
Sugar: 46 g
Vitamin A: 632 IU
Vitamin C: 140 mg
Calcium: 107 mg
Iron: 1 mg