Warm oranges in spiced whisky with vanilla mascarpone recipe 6 cardamom pods 8 black peppercorns 6 cloves 1 cinnamon stick 1 star anise 250ml/8½oz cheap whisky 250g/8½oz mascarpone 1 vanilla pod, seeds scraped Using a sharp knife, slice the ends off the oranges, then standing them on one end, slice under the pith from top to bottom, being careful not to remove too much flesh. Slice into ½cm rounds. In a large, deep pan, add the caster sugar, spices and whisky and place over a low heat. Cook, stirring, until the sugar has dissolved. Add the oranges and very carefully toss them in the sugary whisky. Take off the heat and leave for at least 4 hours to marinate, ideally overnight in the fridge. When you're ready to eat, spoon the mascarpone into a bowl and stir in the icing sugar and vanilla seeds. Mix well. At this point, you can reheat the oranges or serve them at room temperature. Place a large dollop of vanilla mascarpone onto each plate or bowl and spoon over the oranges, along with a spoonful of juices.