1. Stir sugar and water together over low to medium heat until sugar is dissoved. 2. Bring to the boil, then decrease heat and simmer for 2 minutes. 3. Remove from heat to cool, and add whisky. 4. Peel the oranges, ensuring that no white pith remains. 5. Cut the oranges into segments, cutting between membranes- if you do this over a bowl you will catch all the juice. 6. Place the segmented oranges in a bowl and carefully pour over the cooled syrup. 7. Refrigerate, covered, for up to three days before serving. 8. For the Honey Cream: Place the honey and whisky together in a small bowl and stir until well combined. 9. In a separate bowl, beat the cream softly. 10. Gradually add the honey mixture to the cream, beating until thick. 11. Refrigerate covered until serving time. ---------------------------------------------------------------------------
Nutrition
Ingredients
