This recipe is a simple one. It is a bit retro and I remember my mum making these back in the day, and it was quite something. Its amazing that such a basic recipe and a simple drizzle of toffee over fresh orange completely transforms the orange from yum to absolute decadence. I’ve added my twist of a pinch of cinnamon to the toffee, possibly a nod to Moroccan flavours.
I love making a whole orange (flourless) cake, I LOVE chocolate and orange (channelling Terrys Chocolate Oranges – we can get them in Dubai!), I mean who doesn’t love a Jaffa Cake. Orange segments in an asian salad or seafood dish create a new dimension of sweetness and balance.
Reminiscing about our recent trip to Spain, specifically Mallorca, we stayed in a villa that had it’s own vineyards, olive groves and orchards that guests were welcome to when staying. Every morning, we picked fresh juicy oranges for juice, and also for freezing quarters for afternoon tea by the pool. The kids loved it and it was so great to be able to show them exactly where fresh produce came from, other than the bright lights of the supermarkets.
Back to the caramelised oranges. Make sure this is enjoyed within a few hours, otherwise the toffee melts into the orange, and make sure the oranges are the best you can find and super cold! I found super juicy, richly coloured Navel oranges from Australia.
- 4 large navel oranges
- 250g caster sugar
- 125ml water
- pinch of cinnamon
- Peel the oranges with a knife so there is no white pith.
- Slice the oranges in 5mm circles and arrange on a platter in one layer
- In a saucepan, place the sugar, water and cinnamon on a high heat.
- Bring to the boil and don't stir the mixture at all, swirl only, if you must.
- When the toffee is golden amber colour it is ready. Too pale will have no flavour, too dark is bitter.
- Carefully drizzle the toffee in a thin layer over the top of the oranges.
- Chill in the fridge until ready to serve.
- A good dollop of tangy greek yoghurt will cut through the sweetness nicely.