Now for a bit of old fashioned nepotism. This recipe is from the ABC of Tried and Tested Recipes by Marigold Honey, which you can buy from amazon.co.uk.
Take 6-8 oranges, peel them, and cut some of the peel into thin strips. Into a small saucepan add 3 oz of granulated sugar, 5 fl oz of water, a cinnamon stick, and the orange peel. Melt this slowly over a lowish heat, stir and bring to the boil. Simmer for a minute or so, until the liquid starts to thicken up, then add a dash of cognac, and a slug of Cointreau.
Meanwhile, slice the oranges as thinly as possible, and tip them into a glass bowl. Pour over the cooled syrup. Next, make a caramel by melting 3oz of sugar in water, and then boiling it hard until it starts to turn brown. This is your caramel. Pour the brown liquid into an oiled tin, and leave to set.
When it's hard, you will be able to break it up with a hammer. Sprinkle the caramel pieces onto the syrupy oranges, and top off with some flaked almonds- which you've previously dry roasted in a non-stick frying pan. Remove the cinammon stick and serve.