Oven-Baked Oranges

Make the most of seasonal oranges with these lovely creations. They not only taste great, but look stunning on a plate
By Elle Vernon
Photography Andre Martin • Styling & Photo Chef Elle Vernon
Oven-Baked Oranges

Oven-Baked Oranges

5 from 1 vote








  • 4 large 4 oranges

  • 4 4 cinnamon sticks

  • 2 Tbsp 2 brown sugar

  • 40 ml 40 dark spiced rum

  • 4 4 fresh bay leaves, to garnish


  • Preheat oven to 180°C fan-forced.
  • Cut the top and bottom off each orange so they sit flat, then cut off the peel and pith. Slice oranges horizontally into 1cm thick slices, reforming the round orange shape.
  • Place a small square of baking paper on top of a large square of foil (large enough to fully wrap around orange). Repeat to make 4. Sit oranges on top.
  • Insert a cinnamon stick into the centre of each orange to secure, then scatter with sugar.
  • Gather edges of the foil up around oranges, drizzle with rum, then gather foil to fully enclose. Bake for 15 minutes, or until sugar has dissolved. Transfer to a platter and garnish each with a bay leaf. Serve.

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Market tip...

These oranges are great paired with chocolate cake. Or try them for breakfast on a big bowl of creamy porridge – just omit the alcohol and use a splash of fruit juice such as apple or orange juice instead.

If your cinnamon sticks are very thick, you can break them into thinner lengths so you can insert them in the oranges.

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