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.