This dessert is made by slowly cooking orange slices with their peels in a cinnamon- and clove-spiced syrup. The labor-intensive technique requires careful attention to the syrup. Serve the amber-colored slices as a sweet breakfast treat or with afternoon tea.
Wash the oranges thoroughly and slice them, peel and all, into 5-millimeter-thick rounds. Remove the seeds.
Combine the sugar and water in a pot and dissolve over low heat. Add the cinnamon stick and cloves, and boil until the syrup turns amber.
Arrange the orange slices in a single layer in the boiling syrup. Cook until the undersides become slightly translucent, then carefully turn them over and cook the other side the same way.
Remove the slices from the syrup and let them drain on a wire rack for 15 minutes. Their edges will crystallize slightly during this time.
Do not stir the syrup as it boils; gently swirl the pot instead. Stirring can cause the sugar to crystallize. Once cooled, the slices can be stored in the refrigerator for 1 week.
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