Method

• 1

  Peel the oranges and slice into thick slices. Heat the sugar in a frying pan along with the spices and cook for 3-4 minutes until the sugar dissolves and turns to a golden caramel colour.

• 2

  Add in the oranges and coat with the caramel, cook for a further 30 seconds before adding in the red wine. Remove the oranges and continue to bubble the mixture until you reach a syrupy consistency.

• 3

  Remove the seeds from the pomegranate and mix half of the them with the yofu.

• 4

  To serve, arrange the oranges on four plates, and pour over the red wine syrup. Add some of the pomegranate and yofu and sprinkle with the remaining pomegranate seeds.