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Oranges in caramel syrup
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Prep Time:
380 minutes
380 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
405 minutes
405 minutes
Effortless sweet orange dessert.
Ingredients:
- 10 large navel oranges
- 450g Madeira cake, cut into 2cm-thick slices
- Thickened cream, to serve
- 225.00 gm white sugar
- 125.00 gm water
Instructions:
- Peel oranges carefully and separate the segments, ensuring no white pith remains. Transfer segments along with any juices to a heatproof dish.
- To make caramel syrup, combine sugar and water in a heavy-based saucepan over medium-low heat. Stir continuously for 5 minutes until the sugar dissolves. Let the syrup come to a boil without stirring. Lower the heat to medium-low and simmer without stirring for 15 to 20 minutes until the syrup turns golden. Remove from heat and let the bubbles settle.
- Drizzle hot toffee over orange slices to create a quick, brittle coating. Let it cool, then refrigerate for 6 hours to melt into a luscious caramel syrup. Toss gently to coat oranges in the syrup before spooning them over cake slices. Serve with a dollop of cream.
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