1 cup sugar 1/2 cup water 6 large oranges (4 thin-skinned, 1-2 thick- skinned) 2 Tablespoons orange juice (no pulp) 1/2 cup cream, whipped 1/2 teaspoon gf vanilla 1/2 cup toasted, sliced almonds
In a saucepan combine sugar and water; bring to a boil over medium heat. Briefly stir to make certain sugar is completely dissolved. Reduce heat and simmer syrup for 3 minutes.
Choose one or two large, firm, thick-skinned oranges. With a zester, remove peel in long strands down length of oranges. Add zest to syrup and cook gently for 10 minutes. When it is glossy and translucent, remove candied peel with a fork on to parchment paper to cool. Separate strands as much as possible as it is removed.
Peel tin-skinned oranges; being careful to remove all the white pith. (To separate fruit from connecting tissue cut through left hand side of a segment to the core of the orange. Slip your knife under the base of the segment and scrape it away from the other side). Work over a bowl to retain juice. Squeeze juice from pulp before discarding pulp.
Add 1/2 cup of the sugar syrup and 2 tablespoons orange juice to orange segments. Cover and marinate them 1 to 2 hours or overnight.
Divide segments evenly among dessert dishes. Distribute candied peel, sprinkling some over each serving. Add 1/2 to 1 tablespoon orange juice to each serving. The dessert may be held at this point.
At serving time, top each dessert with a dollop of vanilla flavored whipped cream. Sprinkle with almonds and serve.