2 large oranges
- Cut off the orange peel with a sharp knife and slice the flesh into thin rounds and put in a dish along with the juice.
- To make the caramel, heat the sugar and water in a large saucepan and swirl around to dissolve the sugar. Bring to the boil without stirring and let the syrup become a dark gold colour.
- Add the oranges to the pan and stir very quickly to absorb the caramel. If you take too long the caramel will stick to the pan. Tip the oranges onto a dish and leave to cool.
- Do not touch or taste the caramel – it reaches a very high temperature!