Caramel Oranges

Put the sugar in a heavy based pan.

Stand it on the simmering plate and cook slowly until the sugar has caramelised do not stir.

When it is golden remove from the heat and pour in the water be careful the caramel may spit.

Return to the heat and stir to make a caramel syrup.

When the caramel is dissolved remove from the heat.

Slice the oranges or separate the tangerine segments and lay them out in a serving dish. Pour on the caramel and cover.

Allow to stand for at least 8 hours.

Oranges and tangerines are plentiful around christmas time. Use either sliced oranges or whole peeled tangerines satsumas etc. The fruit tastes best if left to marinade in the caramel syrup for 24 hours. The caramel can be made a week in advance and stored for later use and is therefore easy to increase for serving at a party. Serve with cream or yoghurt or even home made icecream.