Photo by Annabel Langbein Media
This is a useful and easy dessert for when time is short and you have dinner guests arriving. The most important thing is to ensure you cut off all the bitter white pith as it will make the syrup bitter.
If you serve this as soon as it's made, the shards of toffee with still be crunchy and there won't be much juice. As it settles, the fruit macerates and the toffee breaks down and forms a rich, caramel sauce, so ideally prepare it at least half an hour before serving.
- Peel oranges, removing pith. Cut into slices or segments, place in a bowl and squeeze in the juices from any leftover bits of orange. Stir in liqueur, if using.
- To make toffee, heat sugar and water in a small pot over low heat, swirling from time to time, until sugar has dissolved. Increase heat and boil without stirring until golden (about 5 minutes). Run a wet pastry brush around the inside of the pot from time to time to stop crystals from forming. Remove from heat.
- Pour a quarter on to a tray lined with baking paper and leave to set. Pour the rest over the oranges. Allow to stand for 1-2 hours before serving.
- To serve, transfer oranges to a serving bowl or platter. Break toffee into shards and scatter over the oranges. Serve with whipped cream or icecream.
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