160g granulated sugar
Peel and finely slice the oranges and place in layers on an ANTA fruit dish.
Place the sugar in a heavy based frying pan, do not stir just tilt the pan as the sugar begins to melt. Allow the sugar to melt and turn to a deep caramel colour; tilt the pan to ensure an even colour.
From a height, pour the caramel evenly over the oranges - lift the pan up and down as your pour to create a thread effect.
Serve in any ANTA dish for an impressive but easy dessert.