Caramel oranges

Caramel oranges are a classic 1970s dinner party dessert. Now, call us old-fashioned if you will but this is a classic match of flavours that should still be enjoyed today, regardless of trends.

• serves

  6

Ingredients

6 blood oranges, or other citrus fruit

1 serve of caramel sauce

60 g (1 cup) shaved coconut, lightly toasted

Cream to serve

Instructions

Use a sharp knife to remove skin from oranges and slice the fruit thickly, discarding any pips. Place orange slices into a serving bowl and pour caramel sauce over. Allow to marinate for 2–3 hours before serving.

Serve fruit and syrup with toasted coconut and cream. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.