Carmelized Oranges

I just realized that I haven't posted any dessert recipes yet. What is dinner without dessert? This is one of my favorite desserts because it looks so much fancier and time involved than it actually is. It is a great dessert to finish off an elegant meal.

Ingredients:
6 large oranges
5 Tbsp water
1/2 cup superfine sugar

Directions:
Pare wide strips of peel off of two of the oranges. Cut these into thin sticks and save a few for garnish. Peel the rest of the oranges and get rid of all the white stuff. Cut the fruit horizontally into 1/2 inch pieces then put aside on a plate (draining off any excess juice).

Fill a sink 1/2 way with cold water then start making the caramel. Add the sugar and 3 Tbsp water to a heavy pan and boil stirring consistently until the sugar is completely dissolved then boil, without stirring, until it is a dark caramel color. Pop the pan halfway into the cold water to stop it from cooking more.

Next add orange rind and 2 Tbsp water to the pan and simmer stirring occasionally for about 9-10 minutes (you want the orange rind to be almost see through). Coat the orange slices completely then put in the fridge for an hour or two to chill.

You can serve this with whipped cream or, even better, custard.