INGREDIENTS

INSTRUCTIONS

In a small heavy pan, gently dissolve the sugar in half the water.
Stir if necessary. Turn up the heat and bubble the syrup until it
turns to caramel (no more than 190C). Brush the sides of the pan with
water to prevent crystals forming as it boils and do not stir once  the
sugar has dissolved. Pour a little caramel on to a lightly oiled  tray
or non-stick baking paper, to use later as a decoration. Cover  your
hand with a cloth and pour the remaining water into the hot  caramel.
Leave to cool and add the liqueur.  Pare the zest from one orange, cut
into needle-like shreds and blanch  for 2-3 minutes. Drain. Remove the
peel and pith from the oranges.  Slice almost through into rounds, and
pierce with a cocktail stick to  hold the shape, or remove as segments
from the membrane.  Serve the oranges on a plate flooded with the
caramel sauce. Decorate  with your choice of cream, berries, mint,
cracked set caramel or  shreds of zest.  DISCLAIMER(c) Copyright 1996 -
SelecTV Cable Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 89
Calories From Fat: 3
Total Fat: <1g
Cholesterol: <1mg
Sodium: 1.2mg
Potassium: 338.7mg
Carbohydrates: 21.8g
Fiber: 4.5g
Sugar: 17.3g
Protein: 1.8g