Caramelised Oranges

For a pretty and refreshing dessert try Gioconda Scott's simple recipe for Cointreau-flavoured oranges in a caramel sauce
By Gioconda Scott
Caramelised Oranges
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes plus 1 hr standing
  • Effort: easy



  • 6 oranges
  • 2-3 tbsp Cointreau
  • 150 ml water
  • 115 g sugar

To garnish:

  • pine kernels, toasted
  • fresh mint leaves, chopped


1. Peel the oranges, carefully removing any pith, and slice into rounds.

2. Place the oranges in a large, heatproof serving dish and drizzle with the Cointreau.

3. Place the water and sugar in a small saucepan. Heat gently, stirring, until the sugar has dissolved.

4. Bring to the boil and cook without stirring until the sugar syrup caramelises, turning a rich golden colour.

5. Pour the syrup over the oranges and set aside for at least 1 hour.

6. Just before serving, garnish the oranges with the pine nuts and chopped mint.

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