-
With a very sharp knife, remove the
rind from 2 of the oranges and slice it into very fine strips.
-
Place the rind in a pan of boiling
water and simmer for 2 minutes, remove and drain well.
-
Put the sugar and water into a
saucepan and heat gently, swishing the pan constantly until the
sugar is dissolved.
-
Increase the heat and boil the syrup
until turns a golden brown.
-
Take care not to overcook the caramel
as it will continue to cook in the pan once it is golden as it has
reached such a high temperature. If it does get too dark, carefully
add 2tbsp of water.
-
Stand back when adding the water as
the caramel spits.
-
When it is golden, place it to one
side.
-
To peel the oranges, cut a slice off
the top and bottom of each one, then place the orange on one of
these cut sides and take a knife around the side of the orange,
cutting away the skin and pith.
-
Cut each orange into 6-7 slices.
-
To prepare the pineapple, top and tail
it and slice away the skin from top to bottom.
-
Make sure that you remove the 'eyes'
close to the skin.
-
Cut the pineapple into quarters and
remove the core.
-
Cut the remaining flesh into slices.
-
Make alternate layers of orange and
pineapple in a heatproof dish, sprinkle with the orange rind, pour
over the hot caramel and leave to stand until required.
