8 large seedless oranges (Navel are best)
8 cocktail sticks For caramel:
8oz granulated sugar quarter pint cold water quarter pint warm water
Using a serrated-edge knife, cut with a sawing action to remove peel, pith and first membrane from the oranges; holding over a bowl to avoid losing juice.
Slice the oranges then reshape into the form of the orange, using a cocktail stick to hold the oranges together.
To make the caramel: put the sugar and cold water in a pan and dissolve sugar over a very gentle heat. Watchpoint: the rule for sugar boiling is to dissolve sugar slowly and boil steadily to prevent it crystallising, so keep the heat under the pan very low as the water should not boil until every grain of sugar has dissolved. Do not stir. The sugar can be moved from the bottom of the pan by drawing a spoon carefully through it.
When all the sugar has dissolved, bring to the boil and then cook steadily to a rich brown caramel. Hold the pan over a bowl of lukewarm water so that the base just touches water (to prevent further cooking). Cover the hand holding the saucepan with a cloth (mixture may splash and scald) and quickly pour in warm water. Pour into a jug or a bowl and then leave to cool.
Pare a little rind from an orange using a potato peeler, cut into needle-like shreds, cook for one minute in boiling water, then drain and dry.
Cut the oranges as described above and arrange in a deep glass dish, pour caramel on top, sprinkle over the shredded orange rind and chill well.