Use blood oranges if you can get them, otherwise regular oranges are just as good!
Use a vegetable peeler to peel the skin from 4 – 5 oranges, scrape any remaining pith from the pieces of skin and cut
into very thin matchstick slivers. Boil in water for 10 minutes, drain, add more fresh water and boil again for another
10 minutes. This removes any bitterness from the skin. Drain and set aside.
Cut the remaining skin and pith from the oranges using a very sharp knife, then slice into thin rounds. Arrange in a
shallow dish. Strew over the cooked shreds of skin. To make the caramel, heat 100g sugar with 100ml water until the sugar
had dissolved. Bring to a boil and cook without stirring until the sugar syrup has turned a dark golden colour.
Carefully pour over the oranges and set aside for at least an hour. Serve with whipped cream and flaked toasted almonds.