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1
Lightly brush a large sheet of foil with oil.
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2
Remove leaves from strawberries, leaving base of stems attached.
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3
Peel orange and separate into sections, discarding pith and membranes.
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4
Pat all fruit dry.
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5
Hold 1 strawberry, stem end down, and carefully insert a skewer into side of strawberry until secure (do not push skewer all the way through strawberry).
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6
Skewer remaining strawberries in same manner.
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7
Skewer 1 orange section crosswise through thickest part (do not push skewer all the way through section).
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8
Skewer remaining sections in same manner.
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9
In a dry 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.
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10
Cook caramel, without stirring, swirling pan (to ensure even coloring), until deep golden.
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11
Remove pan from heat.
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12
Working very quickly and carefully and tilting saucepan, dip 1 piece of fruit into caramel, turning fruit to coat evenly.
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13
Arrange fruit on foil and immediately twist skewer, removing it.
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14
Repeat procedure with remaining fruit in same manner, arranging in one layer on foil.
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15
Let caramelized fruit stand until coating is hardened, about 2 minutes.
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16
Carefully peel fruit from foil and transfer to a metal rack set in a shallow baking pan (fruit juices may drip), arranging in one layer.
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17
Cool fruit slightly, about 15 minutes.
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18
Fruit may be caramelized 1 1/2 hours ahead.
