There is a hint of the days-gone-by sweet trolley about this: it's not as tricksy to make as the arance alla principessa I remember from my childhood, the pudding I always chose on treaty weekend jaunts with my grandparents to the now defunct San Marino in Connaught Street, but rather a rougher-hewn, contemporarily pared down and more huskily aromatic version of the same.
I love these oranges really cold, crispy with caramel and richly dolloped with Greek yoghurt, which means you need to make them enough in advance so that they've got time to chill in the fridge. But don't make them too far in advance: after a day, the sugary carapace will disappear, melting into the fruit's juices.
Photo by Petrina Tinslay.
Recipe posted by Nigella