Pare the rind from a couple of oranges with a potato peeler, scrape off any white pith, slice very thinly, blanch in boiling water
for a couple of minutes and set aside. With a very sharp knife, segment 6 large oranges. Squeeze out any juice from the membranes.
Put the segments into a shallow dish and reserve the juice. Make a caramel sauce by heating 100g caster sugar in a wide pan until it
starts to melt, then continue cooking over a low heat until it turns mahogany brown. Remove from the heat, heat up the orange juice,
made up to 100ml with water if necessary, then slowly add to the caramel, stirring until it’s all mixed in and the caramel is dissolved,
and being careful to avoid splattering. Add the orange rind and simmer for 5 minutes, until the rind becomes translucent. Let cool
a little then pour over the orange segments.
Serve with honeyed ricotta, made by beating ricotta with a couple of spoons of honey, then stir in some toasted slivered almonds for a bit of crunch.