Oranges a la Louisiane

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.

http://www.ericwilder.com