Caramelised Oranges with Cinnamon
Author: Edwina Stuart
Serves: 6
- 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.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2015/10/24/o-is-for-oranges/
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