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6 medium orange
200 g/7 oz/1 cup sugar
50 ml/2 fl oz/¼ cup cold water
100 ml/3½ fl oz/scant ½ cup boiling water
100 ml/3½ fl oz/scant ½ cup fresh strong
brewed coffee
50 g/2 oz/½ cup pistachio nuts, chopped
(optional)
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Method :
Finely pare the rind from one orange,
shred and reserve the rind. Peel the remaining oranges. Cut each one
crossways into slices, then re-form with a cocktail stick (toothpick).
Put the sugar and cold water in a heavy pan. Heat gently until the sugar
dissolves, then bring to the boil and cook until the syrup turns pale
gold.
Remove from the heat and carefully pour
the boiling water into the pan. Return to the heat until the syrup has
dissolved in the water. Stir in the coffee. Add the oranges and the
shredded rind to the coffee syrup. Simmer for 15-20 minutes, turning the
oranges once during cooking. Sprinkle with pistachio nuts, if using, and
serve hot.
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