Oranges in Spiced Orange Syrup

I wanted a simple dessert to follow a curry and have a load of oranges in my fridge, so I rustled up this! It's just sliced oranges in a lightly spiced syrup with a few nuts and berries, but looks rather pretty. This seems a very summery recipe, though actually it's peak orange season in the UK right now!

Save the spiced orange syrup, it's great on pancakes, ice cream or any number of other desserts.

• 1-2 oranges per person (depending on size)
• 1 cups sugar
• 1 cup water
• 5 cardamom pods
• 2 star anise
• A few black peppercorns
• 1 cinnamon stick
• Handful of frozen red berries
• Handful of pumpkin seeds or pistachio nuts, toasted and chopped

1. With a potato peeler, remove the zest from 2 oranges and reserve. Remove the rest of the peel with a sharp knife, and cut the fruit into slices.
2. Add the water to a small pan, bring to the boil and add the sugar, stirring until it dissolves.
3. Add the zest and spices and simmer for 15 or so minutes, it should be a rich and glossy consistency but still runny.
4. Place the sliced oranges in a bowl, pour over the hot syrup including the zest and spices. Cover and leave the oranges to steep for an hour or so, or overnight in the fridge.
5. For decoration, fish out a few longish pieces of peel and shred into thin strips. Toss in caster sugar and dry in the oven for about 30 minutes on a low setting, until crisp.
6. To serve, place 5-6 slices on plate with scoop of ice cream and a scattering of nuts and berries, and spoon over some of the syrup. Top with the candied peel.

Variations

Use any combination of spices you like - cloves, ginger and added lemon peel also work. Sliced ruby grapefruit would also work as a substitute for the oranges, if you're feeling daring.

A glug of dark rum or Campari add nice boozy notes to this dessert - add a splash to the syrup at the end when it's still hot, before pouring over the fruit.