Serves 10



410 g caster sugar

1 cinnamon stick

10 oranges

4 tablespoons brandy

2 ½ tablespoons orange liqueur (such as Cointreau)

Whipped cream or coconut yoghurt to serve



Place the sugar and cinnamon stick in a small saucepan, add 300 ml of water and stir over low heat until the sugar has dissolved. Increase the heat and boil for 2 minutes, then remove from the heat and allow to cool slightly. Remove the cinnamon stick.

While the sugar syrup is cooling, get on with prepping the citrus.

Peel the oranges, making sure you remove all the white pith (that stuff can really mess with the taste!) and thinly slice crossways. You can cut the oranges into segments if you like, but crossways is quicker and easier if this is your first crack. If there are pips, remove them carefully. Transfer to a serving bowl.

Pour the brandy, orange liqueur and sugar syrup over the prepared oranges and leave to sit for at least 30 minutes, although you can actually leave this overnight.

Serve at room temperature with a generous dollop of whipped cream or coconut yoghurt.

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