Caramel oranges with orange cream

Clean an orange well and grate the orange part of the skin. Cut the rest of the skins all the way down to the flesh of the oranges.

Put the oranges in a bowl. Put the sugar in a pan with 3 tablespoons of water and let melt on the medium level while stirring.

Let the sugar syrup caramelise to a golden yellow color and then stir from the heat source 50 milliliters of boiling water and ⅔ and add the orange peel. Watch out for splashing caramel.

Return to the heat source and cook gently until the syrup is clear again. Pour the syrup over the oranges and allow to cool.

Turn them over occasionally with the help of two spoons.

In the meantime, stir in the orange juice with the cognac, the rest of the skin and sugar until the sugar has dissolved. Pour in the whipped cream and beat with a mixer until the cream is lumpy. This can take almost 10 minutes.

Serve the cream with the caramel oranges and serve immediately.