Margo, a friend in our last church in Ipswich, Suffolk, was a cookery teacher and this was one of the recipes she passed on at a cookery demonstration. The quantities in the original recipe were very vague. The exact number of oranges was not specified and neither was the quantity of brandy, which can be left out if you wish. The quantities of ingredients for the caramel, however, were specified but I have halved them in my version below. It is adequate for serving six people, but if it was to serve more diners, or if I wanted more of the crunchy topping, I would probably increase the amount.
'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com
Margot served this simple but delicious orange dessert as an accompaniment to Lime Syllabub, which she recommended as a lighter alternative to Christmas Pudding. I have also served this as an accompaniment to Lemon Surprise Pudding and it would be good served with a complementary flavoured home made Ice Cream, for instance Lemon Meringue or Lemon Sorbet.
Sliced Caramel Oranges
(Serves 6)
About 6 oranges, depending on size
1-2capfuls (1-2 tbsp aprox) brandy – optional
2ozs/50g sugar (half original amount)
2.5 fl ozs/40mls water (half original amount)
1. Peel oranges removing peel and pith (about one small orange a person) and slice.
2. Layer into a shallow dish and sprinkle with a little brandy if liked (I used a capful for 8 small oranges, but felt that two capfuls would have been better).
3. Make a caramel sauce by boiling 2ozs/50g sugar with 2.5 fl ozs/40mls water – the original recipe was double this amount).
4. Pour the caramel over the top and leave in the fridge for at least 2-3 hours but preferably overnight.
5. Serve on its own as a simple dessert or with another complementary dessert. If serving with ice cream or sorbet langue de chat type biscuits could be served on the side.
(This recipe was first posted on 5 December 2007 at my original blog Meanderings along the narrow way) – further amended 5 April 2010)
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I always think this is a wonderful dessert and can happily eat it just on its own.
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Thank you for visiting, Margaret. We have enjoyed this on its own as well – and I have also had the leftovers, if there are any, for breakfast!
h/e
Mmm…looks delicious. I would love this with ice cream. Thanks for sharing.
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Mary: However, you eat it – enjoy!
h/e