2 navel oranges, peeled
1/4 cup sugar
1/8 cup water
1/8 cup warm water
Mix sugar and 1/8 cup water in a heavy saucepan and heat very slowly until dissolved. Do not stir. Continue to cook to a rich caramel color. The water will evaporate and the color will change quickly after about 30 to 45 minutes. Remove from heat and quickly and carefully (there will be a lot of steam) pour in warm water. Return to heat and bring mixture back to a boil, stirring until caramel is completely dissolved. Cool.
Slice each orange crosswise into 4 to 6 parts and reshape, using toothpicks to fasten the slices back together. Pour caramel syrup on top and chill.
For an extra special touch, pare thin strips of orange peel, cook for 5 minutes in boiling water, drain, dry and sprinkle over oranges.
Recipe courtesy of Judy M. Heyman from Louisiana Entertains, a complete menu cookbook.