Peel the oranges like apples, so that no white skin remains attached to the flesh. Cut the fruit into thick slices and then put another time together. It is best to take a wooden stick to help you, which you spear through the middle of the fruit. Place fruit in a lightly buttered ovenproof dish. Softened butter over the oranges mold, sprinkle with brown sugar and pour sherry or rum. Place the mold in the oven heated to 180 degrees for half an hour.
Decoration tip: candied cherries, cocosette
(Recipe from: The Great Cookbook in Color by Marguerite Patten)
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