ORANGES IN CARAMEL

As a rough guide, allow one orange per person plus one extra, and
if you’ve got one of those little zester things that takes the rind off
oranges and lemons in super-thin strips, use that; otherwise cut
the rind into very fine strips with a sharp knife.
8 oranges
1⁄2 pint (300 ml) water
1⁄2 lb (225 g) sugar (white or soft brown)
Rind of one orange pared into thin strips
1⁄2 glass of sherry
1 tsp cinnamon
Method
1. Wash one orange in warm water and pare the rind into strips.
2. Peel the remaining oranges and make sure all the white pith is
removed.
3. Slice the oranges into rounds, carefully picking out any pips (if
there are any) and put the orange slices in a cut-glass bowl.
4. Put the water and sugar in a fairly large saucepan and heat gently
and slowly for a few minutes until all the sugar has dissolved.
5. Once you’re sure the sugar has dissolved completely, turn the
heat up and let the liquid boil quite rapidly until you’ve got a
golden brown syrup. (Don’t overdo it though; the syrup can go
from a perfect dark brown to burnt black in a few seconds.)
6. Remove the syrup from the heat and allow to cool for about
20 minutes.
7. Sprinkle the oranges with sherry and cinnamon then pour the
syrup over the fruit and top with the strips of orange rind.
8. Cover the bowl with a plate and leave to stand at room
temperature, or refrigerate.