Use these lightly spiced oranges as a garnish for cakes, tarts and desserts or serve with waffles or pancakes for a smart brunch dish.
3 large thin skinned oranges
3 cups caster sugar
3 cups water
1 tablespoon black peppercorns
15 whole allspice berries
Wash and thinly slice the oranges. Place the sugar, water and spices into a pot and bring to the boil
over a medium heat.
Add the oranges and reduce the heat to a simmer. Place a piece of baking paper over the oranges to keep them
submerged. Cook until the oranges are very soft and the syrup reduced, approximately 1 ½ hours.
Cool then layer into sterilized jars with airtight lids. Store refrigerated. Makes approximately 3 cups