Caramelised Oranges with Honeyed Ricotta

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6-8 large oranges
• 250g/9oz white caster sugar
• 200ml/7fl oz hot water
• 400g/14oz ricotta
• 1 tbsp runny honey
• (optional) icing sugar
• 50g/2oz flaked almonds

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel the oranges with a sharp knife, removing all the pith, then slice them into rounds about 5 mm (1/4 inch) thick, saving any juice.

2. Put the caster sugar in a wide heavy pan over medium heat and stir gently until it melts and turns a deep golden caramel, about 6 to 8 minutes. Remove from the heat.

3. Carefully pour in the hot water, as it will spit, then return the pan to low heat and stir until the caramel dissolves into a smooth syrup, about 3 minutes.

4. Add the orange slices and any saved juice to the syrup. Simmer gently on low heat for about 10 minutes, turning once, until the orange slices soften.

5. Transfer the oranges and syrup to a bowl, let cool, then cover and chill until cold.

6. Toast the flaked almonds in a dry frying pan over medium heat, shaking often, for 2 to 3 minutes until golden. Set aside to cool.

7. Beat the ricotta and runny honey together in a bowl until smooth and slightly light.

8. Spoon the oranges and syrup into serving dishes, add a spoonful of honeyed ricotta, scatter with toasted almonds, and dust with icing sugar if using (optional).