method
1. Pare the rind thinly from four of the oranges and cut it into long julienne strips. Blanch the rind for 15 minutes, drain and rinse it in cold water.
2. Bring the sugar and water to the boil, add the orange strips and simmer them for 30 minutes. Add the Cointreau and set aside to cool.
3. Cut away all the remaining skin and pith from the oranges. Slice each orange thinly and reshape, holding the fruit together with a cocktail stick.
4. Strain the syrup over the oranges, reserving the orange strips. Chill.
5. Meanwhile, make the caramel by dissolving the sugar in the water. Cook steadily to a rich brown colour, without stirring.
6. Pour immediately on to a well-oiled surface or waxed paper. Leave to harden, then crush in a mortar or with a rolling pin.
7. Sprinkle over the oranges, with the reserved strips of rind.
