Insalata d’Arancia Zuccherata

The old standby of Italian dessert trolleys in mediocre trattorie around Britain, oranges in their caramelised juices with zest. This version uses blood oranges from Sicily (available from February to April), and slices the oranges up. Be careful when reducing the syrup to make the caramel, as sugar burns at 420°C (higher than the melting point of tin, for example), and will certainly hurt if you splash it on yourself or taste it.