Carefully peel all the oranges, removing the zest with as little of the white pith as possible.

Peel the pith from the fruit and cut them in half.

Cut the zest into strips, place in a small saucepan and cover with water. Bring it slowly to the boil, boil for 5 minutes, then quickly strain the zest and place in cold water. Set aside.

Combine the sugar and water over medium heat, bring to a boil and boil for 3 minutes, until the syrup has thickened slightly.

Add the fruit to the syrup, making sure you are using a pan small enough for them to be covered. You may need to do this in two batches. Simmer in the syrup for 3-4 minutes, remove with a slotted spoon and place on a serving dish.

Add the drained zest to the syrup, simmer for 5 minutes or until translucent. Remove with a slotted spoon and scatter over the oranges.

Cool the syrup, then pour over the fruit.

Serve at room temperature.