Oranges in caramel syrup with ginger wafers

Oranges in caramel syrup

• 250 g white sugar
• 1070 g water
• 20 g glucose syrup
• 250 g hot water (see Tips)
• 6 oranges 1 orange zested and zest reserved, then all oranges peeled (no white pith), pips removed and flesh cut into slices (1 cm thickness)
• 50 g white vinegar

Ginger wafers

• 30 g stem ginger in syrup (see Tips)
• 30 g salted butter cut into pieces
• 55 g caster sugar
• 45 g plain flour
• 1 egg white
• 300 g pouring (whipping) cream (see Tips)