|Orange||1 , pared rind and juiced|
|Sugar||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon (for greasing)|
1) Pare the apples and core and cut them into quarters. Cut each of the quarters lengthwise in half.
2) Make up the orange juice to ¾ cup by adding water.
3) In a pan, put the juice along with the sugar. Gently heat, stirring well till the sugar has dissolved and then gently boil for about 1 minute.
4) Add the sliced apples, cover the pan and gently simmer for about 5 minutes, till the fruit is soft.
5) Take the pan off the heat and set it aside, covered, till the mixture is cold.
6) Cut the ring of orange into thin shreds and put them in a small saucepan. Cover with cold water and bring to a boil. Let the shreds boil for about 1 minutes and then drain. Pat dry with paper towels.
7) Place the orange rind shreds on a saucer, cover and refrigerate.
8) To prepare the caramel chip topping, first grease a cookie sheet with oil.
9) In a small heavy-bottomed saucepan, put the sugar and water and gently heat, stirring, till the sugar has dissolved.
10) With a dampened pastry brush, brush down the sides of the pan to stop the crystal from forming.
11) Bring the sugar syrup to a boil and then boil for about 5 minutes till the syrup is deep golden in color.
12) Take the saucepan immediately off the heat and plunge its bottom into iced water. This will stop the syrup from cooking any more. Let the pan stand for some minutes, till the sizzling stops, and then remove from the water.
13) Grease a cookie sheet and immediately pour the syrup into it to form a thin layer. Leave till cold.
14) Use a slotted spoon to transfer the cold apples to a glass bowl and then pour the syrup left over from the apples over the fruit.
15) Scatter the cold orange rind shreds all over. Refrigerate for about 1 hour.
16) Crack the set caramel on the cookie sheet with a rolling pin to form fine chips, sprinkle all over the dish with the fruit and shreds and serve right away, while the caramel chips are still solid. Makes an excellent dessert.