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Caramel oranges with lemon tuile biscuits

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Caramel oranges with lemon tuile biscuits

This dessert can be made up to 2 days in advance. I like it by itself - it's refreshing and a pleasant finish to a meal. The delightfully crisp Lemon Tuille Biscuits are ideal company for a whole range of desserts and they keep well in an airtight container.


  • 4-6 medium-sized oranges
  • ½ cup sugar
  • ¼ cup water
  • ¼ cup brandy (or extra fruit juice)
  • ½ cup orange juice, or water
  • Lemon Tuile Biscuits
  • 75 grams butter
  • ½ cup caster sugar
  • ½ cup flour
  • 1 teaspoon grated lemon rind
  • 2½ tablespoons lemon juice


  1. Carefully pare the rind from one orange and cut into very thin slices. Set aside. Peel all the oranges thickly with a knife, removing every trace of the white pith.
  2. Cut into thin slices and place in a small heat-proof dish.
  3. Place the sugar and water into a saucepan and bring to the boil, stirring until the sugar dissolves. Allow to boil until the sugar turns a light golden colour. Lower the heat and carefully add the brandy and orange juice. It will splutter, so keep your arm well covered just in case.
  4. Simmer until the toffee dissolves and pour over the oranges. Cover and leave to marinate for at least 2 hours before serving chilled.
  5. Serve in bowls accompanied with Lemon Tuille Biscuits.
  6. Lemon Tuille Biscuits
  7. Cream butter with a wooden spoon. Add the sugar and continue to work until the sugar has dissolved.
  8. Sift and fold in the flour with the lemon rind and lemon juice. Place teaspoon lots onto a greased baking tray and spread out to 5-6cm in diameter.
  9. Bake for 4-5 minutes in a 200ºC oven or until the outer rims turn a biscuit colour. Remove from the tray and cool for a few seconds before carefully lifting off and placing the biscuits over a rolling pin. Leave for 1-2 minutes until the shape is set. Alternatively roll around the handle of a wooden spoon into a cigar shape.

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