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Caramelised oranges with baked cinnamon tortilla strips

Soft and tangy oranges in a golden caramel syrup, served with baked sugary tortillas.


  • 1 x 8 pack of Old El Paso Soft Flour Tortillas
  • 75g unsalted butter, slightly softened
  • 50g caster sugar
  • 4 x large oranges
  • 2tbsp icing sugar
  • 1tsp ground cinnamon
  • Ice cream to serve


  • Grate the zest from 2 of the oranges. Using a sharp knife, remove the orange rind and all of the white skin. Then, holding each orange in one hand over a bowl to catch the juices, cut out the segments. Squeeze the leftover orange to remove all the juice.
  • Melt 50g of the butter in frying pan, add the caster sugar and 100ml of the squeezed orange juice and half the rind. Cook over a moderate heat, stirring occasionally until the sugar has dissolved and the mixture is smooth and runny. Simmer for 4-5 minutes until thickened and syrupy. Stir in the orange segments to heat through.
  • Meanwhile, preheat oven to 200ºC (180ºC for fan assisted ovens), gas mark 6. Mix the rest of the butter and orange rind with the icing sugar and cinnamon.
  • Arrange the Old El Paso Soft Flour Tortillas on a large baking tray, then brush one side with the butter mixture. Cook for 2-3 minutes until golden, then leave to cool slightly, before cutting into strips.

Make it your way

Try a pinch of nutmeg as well as cinnamon for a delicious mixed spice taste!

Cooks Tips

Arrange the Old El Paso Soft Flour Tortillas strips in a bowl, then spoon over the oranges and syrup. Top with a big scoop of vanilla ice cream.