These are as beautiful as they are easy to make. Candied orange slices add a special, unexpected accent to any dessert. Use them to garnish cakes, tarts, sherbet, ice cream, or include them on a platter of cookies and chocolates.
1 navel orange
1½ cups water
½ cup sugar
Slice the orange top to bottom, and then into ¼ inch slices across the grain. Discard the ends that are just skin without pulp.
Put the water and sugar in a flat-bottomed skillet or sauté pan over medium-high heat. When the sugar melts add the orange slices in a single layer.
Cook until it starts to bubble up, about 15 minutes. The liquid will be significantly reduced and thickened by this point.
Reduce the heat to very low and cook slowly until the syrup is almost completely gone and very thick, but still clear, about 15 minutes.
Remove the slices to a cooling rack set over a baking sheet lined with waxed paper. Cool to room temperature, and store in an airtight container.
To clean the hardened sugar syrup from the pan, fill it with water, put it back on the range, and bring to a boil. Boil for one minute. This will make cleanup a breeze.