• 4 large oranges
• ¾ pound sugar
• 4 tablespoons grand

Remove bright outer peel carefully from oranges with a fruit parer; cut this zest into matchstick-sized pieces and reserve. Remove remaining pith from oranges and separate each orange into 8 sections.

Melt sugar in a small thick-bottomed saucepan, stirring constantly until it is a good caramel colour. Spear each orange segment with a fork and dip into caramel mixture. Place caramel-glaz