ORANGES IN CARAMEL SYRUP

INGREDIENTS:
4 large (1.2kg) oranges
1/4 cup (40g) seedless dates
1/3 cup (75g) caster sugar
1/2 cup (125ml) water
1 cinnamon stick
1/3 cup (60ml) low-fat sour cream
1 tablespoon icing sugar mixture

METHOD:
Peel oranges, discard seeds and pith, cut between membranes into segments.
Cut dates into thin strips.
Combine orange segments and dates in heatproof bowl.
Combine sugar, water and cinnamon in medium heavy based pan, stir over heat, without boiling, until sugar is dissolved.
Bring to boil, simmer, uncovered, without stirring, until mixture is a dark caramel color.
Pour caramel over oranges in bowl, mix well.
Cover, refrigerate several hours, stirring every hour.
Serve with combined cream and icing sugar.


Serves 4.
Per serve: 3.3g fat.
Calories: 220.
Not suitable if you have diabetes.