Chilled Oranges in Orange Flower-Caramel Syrup

8 good eating oranges, preferably organic or unsprayed, or more clementines/tangerines
2 teaspoons orange flower water
1 cup sugar

Zest 2 of the oranges, using a zester or microplane to make fine shreds.

Use a sharp knife to remove the skin and all of the white membrane from the oranges.  Cut the oranges crosswise into 1/4-inch slices, removing any seeds.  If using clementines or small tangerines, just remove as much white membrane as possible without trying to remove the skin.

Arrange orange pieces in a shallow serving dish, sprinkle with zest and orange flower water, and set aside.

To make the caramel, spread the sugar in a dry skillet or medium or large saucepan.  Set the pan over medium-high heat and heat, without stirring, until the sugar begins to melt into a clear syrup around the edges.  Turn the heat down to medium and continue melting the sugar without stirring - shake the pan to redistribute it - for as long as the syrup remains clear.  When the syrup begins to color, stir with a silicone spatula or wooden spoon, mixing and spreading the syrup and sugar together, until all the sugar is melted and beginning to color evenly.  If some of the syrup starts to color too quickly before the rest, turn the heat down or take the pan off the heat for a few minutes,and continue to stir.  When the syrup is reddish-amber, or the color of medium-dark honey, remove from heat.

Immediately pour the hot caramel over the orange slices.  The oranges may be kept, covered in the refrigerator, for up to 2 days.  If you serve the oranges after a brief chilling, some of the caramel will have hardened into a thin, brittle layer on top of the oranges.  Lengthier chilling will melt the caramel completely.

Serves 8.

From Pure Dessert by Alice Medrich, with very minor changes

Note: This is delicious served with Labneh Tart.