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Ingredients
Oranges in caramel syrup
- 250 g white sugar
- 1070 g water
- 20 g glucose syrup
- 250 g hot water (see Tips)
- 6 oranges,1 orange zested and zest reserved, then all oranges peeled (no white pith), pips removed and flesh cut into slices (1 cm thickness)
- 50 g white vinegar
Ginger wafers
- 30 g stem ginger in syrup (see Tips)
- 30 g salted butter, cut into pieces
- 55 g caster sugar
- 45 g plain flour
- 1 egg white
- 300 g pouring (whipping) cream
- Nutrition
- per 1 portion
- Calories
- 2183.1 kJ / 519.8 kcal
- Protein
- 4.1 g
- Carbohydrates
- 77.4 g
- Fat
- 22.3 g
- Saturated Fat
- 14.4 g
- Fibre
- 4.1 g
- Sodium
- 67 mg
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