Step 1

Place a cooling rack over a baking tray and set aside.

Step 2

Combine the sugar, vanilla seeds and pod and 3 cups (750ml) water in a large deep large frypan over medium heat, stirring to dissolve the sugar. Bring to the boil, then add the orange slices in an even layer. Simmer for 1 hour or until completely transparent. Remove orange from the sugar syrup, allowing the excess to drip off, and place evenly spaced on the prepared cooling rack. Allow to dry, uncovered, overnight.

Step 3

The following day, the fruit will still be slightly tacky. Half-dip orange slices in the melted chocolate and set aside until chocolate has set, or toss in white sugar to serve. Store in an airtight container in the fridge for up to 2 weeks.