Orange Dessert with Vanilla Cream

For the topping

• Place the caster sugar in a small pan with four tablespoons of water and heat gently until the sugar has dissolved.
• Turn up the heat and let the mixture become a caramel colour, swirling the pan from time to time.
• Add the brazil nuts, stir until coated then pour the mixture onto a baking tray lined with greaseproof paper and set aside to cool.

For the orange dessert

• Place the chopped oranges in a pan with the brown sugar, cinnamon and water.
• Heat gently and cook until the liquid is syrupy and the oranges are tender.
• Divide the mixture between four individual serving dishes and set aside to cool.
• When the orange mixture is cool, lightly whip the cream with the vanilla essence until the cream holds soft peaks.
• Spoon the cream on top of the orange mixture and chill for 15 minutes.
• Heat the grill to its highest setting.
• Roughly chop the caramelised brazil nuts.
• Scatter the caster sugar over the top of the cream and place the dishes under the grill until the sugar starts to caramelise.
• Scatter the chopped nuts over the top and serve.