Apple and orange compôte with caramel

Put sugar, water and lemon juice into a wide, shallow pan and stir over low heat until sugar dissolves.
Bring to boil, add apple quarters in a single layer and simmer until just soft. Leave in syrup to cool and become transparent.
Peel 1 orange very thinly with a potato peeler and cut peel into very thin julienne strips. Cover with cold water in a small saucepan and bring to boil, then simmer for 5 minutes. Drain and refresh in iced water, then drain again and pat dry.
Using a very sharp knife, pare peel off all oranges and cut out segments into a bowl, catching all juice.
CARAMEL: Place sugar and water in a small saucepan, bring to boil over medium heat, then cover and cook for 5 minutes. Uncover and boil until a deep amber colour.
Pour immediately onto a piece of lightly oiled foil or non-stick parchment and spread very thinly. Leave to cool and harden
Layer poached apple quarters, orange segments and some of the orange peel julienne in a glass bowl, ending with a decorative layer of orange segments and a sprinkling of orange peel julienne.
Just before serving, break off a few strands of caramel and use to decorate compôte. Crush remainder and place in a small bowl.
Serve compôte with crushed caramel and whipped cream.
TOTAL KILOJOULE COUNT: 5 670 kJ (1 355 Cal). A portion: 945 kJ (225 Cal).