CANDIED BLOOD ORANGES
1½ cups (375ml) water
½ cup (125ml) strained freshly squeezed blood orange juice
1 cup (220g) caster (superfine) sugar 3 medium (480g) blood oranges, cut into 5mm (1⁄4-inch) slices
Stir water, juice and half the sugar in a frying pan over medium heat until sugar dissolves. Add orange; simmer for 20 minutes or until rind is soft. Add remaining sugar; stir until dissolved. Simmer for 10 minutes or until oranges are candied and syrup is thickened slightly. Transfer slices to wire racks on oven trays, in a single layer. Reserve 1 cup syrup. Cool. Chop 100g orange slices for ice-cream.