This is the perfect ending for a rich winter meal. You can prepare the oranges in syrup ahead of time and keep them in the fridge for up to a week. This is the perfect dessert to take advantage of the bounty of summer.
- 6 medium navel oranges (or any other variety in season)
- 1/2 cup orange juice (2 oranges)
- 1 cup sugar
- 2 cinnamon stick
- 2 tablespoon orange liquor
- 2 cups heavy cream
- 1 tablespoon honey
To make the oranges, peel away all the skin and pith from the oranges with a small knife.
Thinly slice the oranges crosswise and spread evenly in a baking dish.
Combine the sugar, ¼ cup of water, and the cinnamon in a medium saucepan. Bring to a boil over medium-high heat and cook, swirling the pan occasionally, until the sugar begins to color around the edges, 3 to 5 minutes. Reduce the heat to medium-low and cook, swirling the pan often, until the sugar is coppery-brown, 1 to 3 minutes.
Remove the pan from the heat and carefully add the orange juice and whisk until fully incorporated. Add the liquor as well.
Pour the caramel evenly over the oranges, cover with plastic wrap, and refrigerate for at least 2 hours.
To make the cream, whisk the cream until soft peak. Add the honey and mix until combined.
To serve, using a slotted spoon, transfer the oranges to a serving dish or individual plates.
Remove and discard the pods and whisk the caramel to recombine.
Pour the caramel over the oranges and serve with cream.