Orange in Caramel Sauce The appeal of this refreshing dessert is the contrast between the sweetness of the caramel and the tangy tartness of the oranges. made in advance, it is easy and convenient for entertaining. Ingredients 6 large unwaxed oranges 1/2 cup granulated sugar Method With a vegetable peeler, remove wide strips from two of the oranges, cut them into very thin julienne strips. On a board, using a sharp knife, cut a slice from the top and the base of each orange, cut off the peel in strips from the top to the base, following the contour of the fruit, then slice the peeled fruit crossways into rounds about 1cm. Put the orange slices in a serving bowl and pour over any juice. Half-fill a large bowl with cold water and set aside. Place the sugar and 3tbsp water in a small heavy saucepan without a non stick coating and bring to the boil over a high heat, swirling the pan to dissolve the sugar. Boil withouts stirring, until the mixture turns a dark caramel colour. Remove the pan from the heat and, standing well back, dip the base of the pan into the cold water to stop the cooking. Add 2tbsp water to the caramel, pouring it down the sides of the pan, and swirl to combine. Add the strips of orange rind and return the pan to the heat, simmer over a medium heat for 8-10 minutes until they are slightly translucent, stirring occasional. Pour the hot caramel and rind over the oranges, turn gently to mix and chill at least 1 hour. Read also: Chocolate Cheesecake Recipe  Super Chocolate Cookies Recipe Chocolate Ganache   Most Perfect Chocolate Cake Recipe Tiramisu Recipe     Jewish Coffee Cake Recipe