Caramelised vanilla oranges

Even though the orange and almond cake was a disaster, I managed to successfully make the caramelised vanilla oranges that I thought I would serve with it. As it turned out, the vanilla oranges were so delicious that I ended up eating them on their own, or with some plain yoghurt. I will definitely be making these again: so easy, and wonderful!

• 1 or 2 big, perfect navel oranges (navels have thin skin)


• Caster sugar, about a cup
  
• 1 vanilla bean, split

Slice the oranges as finely as possible, and remove any seeds. A good bread knife will probably help. In a frying pan or small saucepan, stir the sugar and vanilla bean with a cup of water over medium heat until sugar is dissolved. Add the orange slices and drop the heat to as low as possible. Let the mixture reduce (don't stir it!) for about fifteen to twenty minutes. The oranges will be swimming in a sticky golden syrup.

If you take out the vanilla bean and soak it in water for a minute (to remove the syrup), it can be stored and re-used. Mine is flavouring a small jar of caster sugar, for sprinkling over grapefruit.