Oranges in Caramel - quick and easy

Confession time.... this is the best way I know of using up those lurking oranges that seem to collect in the fruit bowl!   Actually, I get double value from them, as I dry the peel in the oven and use it for firelighters.  Orange/lemon/grapefruit all make fabulous firelighters.    The picture below was taken when I had just poured the caramel over - later on, the caramel melts deliciously.

Oranges in Caramel

Oranges in Caramel

Allow about 1-2 oranges per person

(preferably navel oranges without pips)

Caramel:

2oz/50g caster sugar

small quantity water – 3tbsp approx

Using a serrated knife, cut the peel and off the oranges, removing as much pith as possible (pips too, of course!).  Slice and arrange in a dish.   Make the caramel – boil the sugar with a small quantity of water until it turns brown and caramelises, then pour over the oranges.    Leave to cool.  

This is best eaten about an hour or so after making, when some of the caramel has melted into the oranges, but there are still crackly bits left.