4 navel oranges
2 tblsp soft brown sugar
1 tablespoon liquer (Cointreau)
Prep to Cook: vegetable knife, serrated knife, chopping board, fruit bowl
Prep: Using the serrated knife saw off the orange peel so that all the pith is removed
Slice the oranges into 6 slices each and lay out on serving dish
Sprinkle with brown sugar and Cointreau ( optional)
Chill for at least 30 minutes
Fresh colourful orange slices with tangy flavour and sweetness make a good dessert. Serve with a slice of homemade plain cake or chocolate cake for a prepare-in-advance dessert.
Oranges in caramel can be prepared a day in advance and be left in the refrigerator. Cling wrap the dish to prevent tainting other foods.
Cooks Know How: Using your knife to slice the peel away from oranges leaves a juicy and tender slice. Put your chopping board on a tray to catch the juices that will drip from the fruits. The soft brown sugar will dissolve and form a syrup over the oranges. Chilling is required to allow for the sugar to absorb the fruit juice and dissolve. Chilling helps to preserve the Vitamin C that is contained in the orange. Chilling also sharpens the flavour, the colder the product the sweeter it can be. Remember to remove the pips as you put the slices into the serving dish. Serve with simple plain cake or ice cream.
Extend your knife skills. Once you have removed the peel, cut either side of each of the segments of the orange and remove the flesh. Put the skinless segments onto small plates in a flower pattern and continue as above.