Put the sugar in a heavy based pan.

Stand it on the simmering plate and cook slowly until the sugar has caramelized do not stir.

When it is golden remove from the heat and pour in the water be careful the caramel may spit.

Return to the heat and stir to make a caramel syrup.

When the caramel is dissolved remove from the heat.

Slice the oranges or separate the tangerine segments and lay them out in a serving dish. Pour on the caramel and cover.

Allow to stand for at least 8 hours and, if possible, for 24 hours. Serve with cream or yoghurt or even home made Ice cream.