As a rough guide, allow one orange per person plus one extra, and if you’ve got one of those little zester things that takes the rind off oranges and lemons in super-thin strips, use that; otherwise cut the rind into very fine strips with a sharp knife.
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8 oranges
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½ pint (300 ml) water
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½ lb (225 g) sugar (white or soft brown)
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Rind of one orange pared into thin strips
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½ glass of sherry
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1 tsp cinnamon
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Step 1:
Wash one orange in warm water and pare the rind into strips.
Step 2:
Peel the remaining oranges and make sure all the white pith is removed.
Step 3:
Slice the oranges into rounds, carefully picking out any pips (if there are any) and put the orange slices in a cut-glass bowl.
Step 4:
Put the water and sugar in a fairly large saucepan and heat gently and slowly for a few minutes until all the sugar has dissolved.
Step 5:
Once you’re sure the sugar has dissolved completely, turn the heat up and let the liquid boil quite rapidly until you’ve got a golden brown syrup. (Don’t overdo it though; the syrup can go from a perfect dark brown to burnt black in a few seconds.)
Step 6:
Remove the syrup from the heat and allow to cool for about 20 minutes.
Step 7:
Sprinkle the oranges with sherry and cinnamon then pour the syrup over the fruit and top with the strips of orange rind.
Step 8:
Cover the bowl with a plate and leave to stand at room temperature, or refrigerate.
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