Use a lemon zester to remove the peel from half of the oranges; place the peel in a bowl of water and set aside.
Use a knife to remove all the skin and pith from the oranges. Place oranges in a shallow bowl and set aside.
Put the Dark Brown Molasses Sugar in a medium pan with 1 cup water. Gently heat, stirring until all the sugar has dissolved. Increase the heat and then simmer for about 4-5 minutes until the syrup has thickened slightly.
Cool, then stir in the orange peel and liqueur. Pour over oranges, cool and then chill for 1 hour, stirring occasionally.
Just before serving, spoon the oranges into a serving bowl and leave until it reaches room temperature.
Place the Milled Golden Cane Sugar in a heavy bottomed pan and heat without any water until sugar bubbles and caramelizes. Remove from heat and cool.
Hold two forks back to bakc, dip into the caramel and let the excess drip off. Over a baking tray, separate the forks so threads of caramel form. Continue dipping and pulling until you have a pile of fine sugar threads.
Heap a pile of spun sugar on top of the oranges and serve straight away - the sugar threads melt quickly. |
