Pare the zest from two oranges and cut into very fine shreds.
Peel all oranges by cutting away the skin and white pith.
Cut the orange segments out from between the papery membranes using a sharp knife.
Place segments and collected juice into a shallow serving bowl.
Boil orange zest in water for two minutes, then drain through a sieve.
Melt the sugar in a heavy-based pan over moderate heat without stirring.
Allow the liquid sugar to bubble and swirl the pan until it begins to brown.
Add 200ml of hot water carefully to the caramelised sugar once it reaches a hazelnut brown.
Stir in the blanched zest and simmer on low heat for 5-10 minutes until translucent.
Pour the hot syrup and zest over the orange segments and leave to cool.
Beat ricotta with honey and fold in two-thirds of the toasted almonds.
Serve the oranges with the honeyed ricotta and remaining almonds on top.