method
1. Place the sugar and water in a saucepan. Heat slowly, stirring continuously until the sugar dissolves, then bring to the boil and cook until the syrup has reduced and caramelised.
2. Meanwhile, prepare the oranges: cut off all the peel (do not discard it) and pith and slice the fruit.
3. Remove any pips and reshape the oranges on a heatproof serving dish or arrange the slices in a bowl.
3. Cut a little of the rind into long fine threads and cook these in water until soft, then arrange them over the fruit.
4. When the caramel is golden, pour it over the fruit. Take care not to let the sugar overcook or it will become bitter. Chill for several hours or overnight.
5. Serve with whipped cream.
