ingredients
directions
Slice the ends off the oranges, and discard. Working from the top to the bottom, slice the peel off in strips, to reveal the orange flesh. Cut the white pith from the back of the peel with a sharp knife, and discard. Slice the orange peel into fine julienne strips, put it in a saucepan, cover with cold water, and bring to a boil. Drain, and rinse under cold running water. Repeat this process three times.
Cut out the sections from the oranges into a bowl, squeezing any juice out of the membrane before discarding it. Set aside.
Pour the sugar into a sauté pan or large heavy saucepan. Melt it to caramel and let it get a dark amber colour, without letting it burn. Pour over the water and drain in any juice that has pooled around the orange slices. Leave on the heat until the caramel dissolves, as it will have seized. Add the drained julienne of zests and boil until they turn translucent, then become candy coated and a dark amber colour, 5 to 10 minutes. The zests will be sweet and chewy with a faint hint of bitterness and intense orange flavour.
Add about 4 spoonfuls of this caramel with candied orange to the fresh orange slices, and toss. Cover, and set aside in a cool place until serving.
(Cool the remaining caramel and julienne somewhat. If too thick, thin out with a bit of water to achieve a thick syrup. Store in a glass jar in the refrigerator: it will keep for at least six months.)
Serve the oranges with their caramel and candied peel with lightly toasted almond slivers and slightly sweetened whipped cream.