##bio-orange## wash hot, dry. With a zest ripper peel the peel into strips or peel thinly and cut into strips. Peel all oranges so thickly that the white skin is completely removed.
Cut oranges into slices and place them overlapping in a flat, large bowl.
Caramelise the sugar and 100 ml water in a frying pan until golden brown. Melt the butter in it and stir in the orange peel. Pour the caramel sauce immediately evenly over the oranges. Serve with chocolate ice cream.
Serve immediately.