Caramel Oranges

Directions

1. 1
   Remove the zest from 1 of the oranges using a vegetable peeler.
2. 2
   Cut the zest into very thin slivers and set aside.
3. 3
   With a sharp knife, cut the zest and pith away from all of the oranges.
4. 4
   Slice each orange into rounds, then stack the rounds back into their original shapes.
5. 5
   Place the sliced oranges in a bowl.
6. 6
   Bring the sugar and 1/3 cup water to a boil in a saucepan over medium heat, stirring until the sugar dissolves.
7. 7
   Increase the heat to high and boil, brushing down the crystals that appear on the side of the pan with a wet pastry brush, without stirring, until it forms a dark amber caramel.
8. 8
   Carefully add 1/3 cup hot water (the caramel will sputter), and stir until the caramel dissolves.
9. 9
   Add the orange zest and simmer for 4 minutes.
10. 10
    Pour the caramel sauce over the oranges.
11. 11
    Cool, cover, and refrigerate for at least 4 hours.
12. 12
    On each plate, fan out the orange slices and drizzle with the caramel.
13. 13
    Top with a dollop of creme fraiche and serve chilled.