A perfect balance of flavours, including an unexpected hint of rosemary, turns these into a tasty, juicy treat. Served in some of their syrup with ice cream or yoghurt, they make a most enjoyable dessert.
1 cup brown sugar
½ cup water
1 orange, juice (100ml) and grated zest 1 teaspoon finely chopped rosemary 4 whole cloves
3 tablespoons orange liqueur, eg Cointreau 1 vanilla pod, split
4-6 oranges In a heavy-based saucepan combine brown sugar, water, orange juice and zest, rosemary, cloves, liqueur and split vanilla pod.
Using a small sharp knife, neatly peel the oranges, removing as much of the white pith as possible.
Add oranges to the pan and simmer gently until the liquid has turned syrupy, about 30 minutes.
Cool and chill before serving. Oranges will keep for at least 3-4 days in their syrup in the fridge.