Oranges in Caramel

• 6 oranges, peeled, depipped and depithed
• ½ lb. caster sugar
• Grandmarnier or a similar liqueur

Slice the oranges thinly and put into a heat proof bowl.

In a heavy bottomed pan put the caster sugar and set on a low gas, watching all the while as it melts and turns into a caramel colour. When it is quite liquid but not burnt pour over the oranges. Allow to cool and then splash over your Grandmarnier and serve.