These orange slices can be served with coffee or tea, or as an improvised sweet at the end of a meal, accompanied by crème fraîche or thick heavy cream. They keep for weeks in the refrigerator so you can bring them out on different occasions. Choose oranges with thick skins, which must be unwaxed.

　　

Ingredients

10 servings

　　2 pounds unwaxed oranges

　　2 cups sugar

　　

Step 1

Wash the oranges and cut them in thin slices, removing any pips.

　　

Step 2

Sprinkle the bottom of a large heavy-bottomed pan with a little of the sugar. Arrange some of the orange slices on top so that they overlap slightly and sprinkle generously with more sugar. Make layers of orange slices, each sprinkled with sugar and finishing with sugar.

　　

Step 3

Pour cold water over the slices so that they are only just covered. Cut a circle of foil or waxed paper and press it on top of the oranges to prevent evaporation. Cook over low heat for about 2 hours, until the orange slices are very soft and the white pith is translucent. The syrup should have the consistency of liquid honey when cool. Test a little on a plate. If it is too thick and sticky, add a little water and bring to the boil again.

　　Arabesque