Sicilian caramelised oranges

Ingredients

For 1 serving

• Orange1
• Sugar12 g
• Orange zest3 g

In season: December – March

Method

1. Cut the orange zest into thin strips with a sharp knife, removing the white pith, which is bitter.
2. Bring a small pan of water to the boil, blanch the strips for 2 minutes and drain: this removes the bitterness.
3. Peel the orange to the flesh, cutting away the peel and pith with the knife following the curve, and slice it about half a centimetre thick; arrange the slices on a plate.
4. In the same dry pan, dissolve the sugar with 2 tablespoons of water over a medium heat, add the zest strips and cook for 3 minutes, without stirring but swirling the pan, until the syrup is just golden.
5. Pour the syrup and zest over the orange slices straight away and let it cool before serving.