Serves: 6
Preparation Time: 40 minutes
Cooking Time: 10 minutes

Ingredients:
* For the caramel *
250 g (1 cup) white sugar
4 tablespoons water

* For the fruit salad *
6 medium oranges
2 grapefruit
3 large, ripe peaches
3 large, ripe nectarines

Methods:
To make the caramel, line a small baking tray with nonstick baking paper and set aside. Make the sugar syrup by putting the sugar and water in a saucepan and heating gently until dissolved, without stirring. Brush down any sugar crystals on the sides of the pan with water. Bring it to the boil and cook until it turns a golden color. Immediately pour the caramel onto the lined baking tray and set it aside until cooled and set hard. As the caramel will have formed only a thin layer, it should set in 10-15 minutes in a cool place.

To make the fruit salad, peel the oranges and grapefruit, cutting the oranges into thin slices and the grapefruit into segments. Halve, stone and skin the peaches and nectarines, if you wish, then cut them into neat slices, cutting across the halves for a more attractive slice.

Lightly tap the set caramel all over with something heavy until it has broken into several small pieces. Put a quarter of the caramel into an airtight container, seal well and set aside until it is needed. Arrange a third of each prepared fruit in the bottom of the serving dish and sprinkle with a third of the remaining crushed caramel. Layer the dish twice more with the fruit and crushed caramel, ending with a layer of caramel pieces.

Pour over any remaining orange and grapefruit juice, then cover the dish with plastic wrap. Set the fruit salad aside for 1-2 hours, or until the caramel has dissolved. Just before serving, sprinkle the reserved caramel pieces over the top. Serve the fruit salad with whipped cream or Greek-style yoghurt.

** Asian Online Recipes **