Caramelised Oranges

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 4 oranges
  • 4 oz caster sugar
  • water


Peel the oranges over a plate with a very sharp knife, removing the peel and pithy skin at the same time. Slice carefully on the plate into thin slices, cut these in half, removing the pips and centre core.

Lay them on a dish like the scales of a fish. Caramelise the sugar with the orange juice collected on the plate and a couple of tablespoons of water. When the sugar turns golden brow