Spiced orange & chocolate sauce

Zest and juice 1 blush orange. Use a serrated knife to cut the top and base from 4 more blush oranges and sit on a board. Slice round the sides to remove the skin and pith, then cut the flesh into 1cm-thick slices. Heat a large frying pan over a medium heat and melt the butter. Add the light brown soft sugar, the orange juice and Chinese five spice; stir until the sugar has melted. Bring to the boil and bubble for 6-7 minutes until syrupy. Reduce the heat to a simmer and add the oranges, spooning over the sauce. Cook for a further 1 minute, then take off the heat. Top each plate of pancakes with the oranges and sauce, No.1 Santo Domingo Chocolate Sauce, the zest and some chopped toasted pistachios.