- 4 large sweet oranges, with not too much pith
- 200g caster sugar
- 180ml boiling water
- 40g fresh pistachios, unsalted and shelled, roughly chopped
- 1 large handful mint leaves, roughly shredded
- 250ml Greek-style yoghurt
With a sharp knife, trim the top and bottom off each orange and then cut the skin and pith off in a downward, angled motion so as to cut around the natural shape of the oranges. Take your time with this: a carefully peeled and shaped orange will add greatly to the final presentation. When the oranges are peeled, slice each one horizontally into 7 or 8 rounds and remove any seeds.
To make the caramel, heat the sugar in a large non-stick sauté pan over a medium heat. Shake the pan occasionally while the sugar’s cooking to ensure it colours evenly and that all the sugar dissolves. Don’t stir the sugar though, as the spoon will stick and the sugar crystallise. When the sugar has fully dissolved into a golden brown caramel, slowly pour in the boiling water, taking great care as the caramel will spit. Stir so that the caramel dissolves into the water-still over a medium heat. When you have a smooth viscous caramel, add the orange slices and swirl the pan to coat them. Turn the heat down to low and cook lightly for 2-3 minutes. Turn off the heat and rest for 2 minutes.
Divide the orange slices between the serving plates and spoon over the orange-flavoured caramel. Sprinkle with the chopped pistachios and the mint leaves and serve with a good dollop of yoghurt.
A sweet white wine from Priorat has the intensity and nuttiness to match the caramel oranges.