Oranges with caramel sauce

1.Using a vegetable peeler, thinly pare several strips of rind from 1 orange and julienne. Blanch in boiling water for 1 min, drain and set aside.

2.In a heavy-based pan, heat sugar and 2/3 cup cold water on medium, stirring occasionally, until dissolved. Increase heat to high and bring to boil. Cook, without stirring, for 8-10 mins, until starting to colour. Add rind and cook for 3-4 mins, to glaze. Remove with a slotted spoon. Cook syrup, swirling pan frequently, for 3-4 mins, until caramel brown. Remove from heat. Protect hand with a tea towel and add warm water. Stir to dissolve caramel. Pour into a bowl. Cool.

3.Peel oranges, removing white pith. Thickly slice, removing pips. Arrange on a plate. Top with rind and a little caramel. Serve with cream.