Rub the peel of an orange and squeeze out the juice. Peel the peel of the remaining oranges so thick that the white skin is also removed, then fillet and catch the juice that escapes.
Roast the almond flakes in a non-stick pan until golden brown.
Bring the orange juice, zest, sugar and water to the boil, stir in the cornstarch mixed in a little water and bring to the boil. Put the orange fillets in the no longer boiling sauce and heat up. Serve sprinkled with flaked almonds.
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