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. 

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6 blood oranges, or other citrus fruit
1 serve of caramel sauce
60 g (1 cup) shaved coconut, lightly toasted
Cream to serve

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.


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.