Oranges from the oven with orange sauce

Preheat the oven to 200 ºC. Remove orange from the orange one and remove thin strips of skin or rind grate with rind citrus zest (zesteur). Slightly peel all oranges to remove the skin. Cut the fruits into 4 thick slices, place them in tiles in a greased pan. In a thick saucepan, bring sugar to the boil with 2 tbsp water. Allow sugar to melt over medium heat and stir until lightly browned (= caramelise). Carefully pour caramel syrup over oranges. Place the dish in the middle of the oven and bake the oranges in 15 minutes. Bring to the boil gently in saucepan juice with peelings and vanilla sugar. Loosen Maizena with campari and stir in juice. Heat up again, so that juice binds to thick sauce. Let the sauce cool down. Remove oranges from the oven and place in a cool place (not in a refrigerator).

Heat sauce again. Spread orange slices over four plates, add sauce and pour them on top. Fry 1 tablespoon of crème fraiche on each plate. Possibly garnish with leaves of mint.