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1
Place cold water in a heavy-based saucepan, add the sugar and bring SLOWLY to the boil, stirring to dissolve the sugar.
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2
(The sugar must be completely dissolved before the liquid boils.) Once the sugar is boiling, DO NOT STIR.
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3
Continue to boil.
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4
Use a pastry-brush dipped in water to wash down any sugar crystals forming on the sides of the pan, until the sugar is a rich, dark, caramel colour.
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5
Remove from heat and CAREFULLY add the warm water to the caramel WHICH WILL SPIT AND SPLUTTER!
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6
Return pan to the heat and continue stirring to dissolve the caramel in the water.
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7
Set aside to cool.
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8
Peel all the oranges, setting the peel of one aside.
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9
(Remove as much of the white pith as possible.) Place the peeled oranges in a bowl and pour over the caramel sauce, gently turning the fruit to cover each with sauce.
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10
Chill well.
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11
Cut the served peel into matchstick-sized pieces and cook until tender in boiling water.
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12
Refresh in cold water and drain.
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13
Sprinkle half the cooked zest over the oranges in the bowl and stir.
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14
Serve each chilled orange with the sauce and garnish with additional zest.
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15
Serves 6.
