Oranges are reasonably plentiful all year round, making this a deliciously versatile dessert. In summer, serve the oranges chilled and in winter slightly warm. My preferred accompaniment would be unsweetened whipped cream or mascarpone and biscotti biscuits.

Ingredients

• 1 cup sugar
• 1¼ cups water
• 1 teaspoon ground cinnamon
• 2 tablespoons dark rum
• 6 oranges

Method

1. Place the sugar and ¼ cup of the water into a heavy-based saucepan. Stir over a low heat until the sugar dissolves.
2. Bring to the boil, stop stirring and boil rapidly for about 5 minutes or until the sugar syrup begins to turn a caramel colour around the edges. Swirl the syrup over the heat until all the caramel is a "golden syrup" colour.
3. Turn off the heat and carefully pour in the remaining water. The mixture will spit so ensure you stand clear. Stir until the toffeed mixture has turned to a syrup. Add the cinnamon and rum and set aside. You may need to turn the heat back to ensure all the toffee dissolves to a caramel.
4. Using a zester, zest the rind off 2 of the oranges and stir into the warm caramel. Cut away the skin and bitter pith off all the oranges and segment or slice thinly. Stir into the caramel. Cool and chill before serving in summer.

Cooks Tips

- This dessert is best eaten on the day it is made, otherwise the oranges lose their fresh orange colour and become almost translucent from sitting too long in the syrup.