Caramelised oranges (5)

Peel the oranges, cut into slices and place them in a bowl.

In a pot from the bottom often, melt the sugar with 30 cl of cold water over low heat.

Need to do so that the water does not boil until the last speck of sugar is dissolved.

At this point, raise the heat and boil until syrup becomes quite a light caramel color.

Remove from heat the pot and place it on a baking sheet where you put 2 fingers in lukewarm water (this will prevent the sugar from continuing to cook) and add quickly the other 30 cl of hot water being careful not to burn.

Pour the caramel over the oranges, mix well and let cool.