Oranges in caramel

Using a vegetable peeler, pare strips of zest from the scrubbed oranges and cut into fine matchsticks. Halve both and squeeze the juice into a measuring jug. There should be 200ml juice – if not, make up the difference with water. Add an extra 50ml water to give 250ml. Set aside. Peel and slice the 4 oranges and place in a large heatproof dish with the easy peelers.

Put the sugar in a large saucepan with 200ml cool water. Heat through gently, stirring to dissolve the sugar. Increase the heat and bring the liquid to the boil. Simmer briskly (do not stir or the sugar could crystallise) until the syrup turns a deep amber and smells caramelised. Remove from the heat and carefully add the orange juice and water mixture (the pan will steam and splutter). Stir in the orange zest with the vanilla pod and seeds.

Keep stirring to dissolve any lumps of caramel – you may need to return the pan to a gentle heat to dissolve them fully – then set aside to cool for 10 minutes. Pour over the fruit and chill for at least 2 hours, or up to 24 hours. Serve chilled, with cantuccini biscuits and spoonfuls of crème fraîche or mascarpone.