Stefano de Pieri

Arance sanguigne al caramello - Caramelised blood oranges

Serves 6

Ingredients

8-10 blood or navel oranges (make sure they are sweet)
1 dried bay leaf, crumbled
a few cloves
1 stick cinnamon
3 cups sugar
250ml water
250ml freshly squeezed orange juice

Method

Peel the oranges and remove all pith.

Slice into 5 mm discs and remove any core.

Place overlapping slices in a container preferably stainless steel, but not plastic and scatter over the roughly crumbled bay leaf, cloves and cinammon stick.

Place sugar and water in a pan, making sure that all the sugar is wet.

Put on a high heat, and remember to keep the sides of the pan free of sugar to avoid the formation of crystals, which will ruin the process.

To do this brush the insides of the pan with water using a clean pastry brush.

When the sugar has turned into a lovely golden honey colour add the fresh orange juice and bring back to the boil.

Remember that it is going to spit so be ready with a lid and be careful not to burn yourself.

Strain the caramel and pour it over the oranges.

The taste improves if you let it sit overnight. It keeps for at least 2 days in the refrigerator.