Oranges in Caramel

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 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.