|Granulated sugar||12 Ounce|
|Hot water||1⁄4 Pint|
|Grated coconut/Shredded almonds||1⁄2 Cup (8 tbs)|
6 large oranges.
Slice each orange crosswise in 1/4-inch slices.
Carefully remove any pips, and reform as a whole orange.
Arrange in a serving dish just large enough to hold them.
Put 12 oz. granulated sugar in a heavy pan.
Moisten with 1/4 pint cold water.
Place pan on a moderate heat and cook without stirring until golden brown.
Remove from heat and add 1/4 pint hot water.
Put back on the heat and stir until the caramel is melted.
Continue cooking without stirring until thick and syrupy, from 5 to 10 minutes.
Pour half of the caramel over the oranges and put in the refrigerator until next day.
To serve, trickle the rest of the caramel over the oranges and sprinkle with fresh grated coconut.
Shredded almonds can be substituted for the coconut if it is not available.