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Caramel oranges

INGREDIENTS

  • 6 navel oranges, peeled, white pith removed, thinly sliced
  • 2 whole star anise
  • 430g (2 cups) caster sugar
  • 125ml (1/2 cup) water

METHOD

  • Step 1 - Place the orange, in a single layer, in 2 large heatproof dishes. Add a star anise to each dish.
  • Step 2 - Place sugar and water in a saucepan over low heat. Stir with a wooden spoon until the sugar dissolves. Using a pastry brush dipped in water, gently brush down the sides of the pan to remove any sugar crystals. Increase heat to medium-high and bring to the boil. Cook, without stirring, for 15-20 minutes or until the caramel thickens and is golden.
  • Step 3 - Pour the caramel over the oranges. Set aside for 1 hour to infuse. Divide the caramel oranges among serving bowls to serve.

Recipe Ingredient

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