Marinated Oranges in Grand Marnier Sauce

    If top-quality sweet oranges are available, this fat-free, simple dessert is just the thing to serve as a light finale to a rich or heavy meal or as a sweet conclusion to a brunch.

    SERVES 4

    6 navel oranges

    1 teaspoon honey

    1 tablespoon water

    Вј teaspoon cinnamon

    Two 1-inch strips lemon peel

    Вј cup Grand Marnier

    1. Section the oranges in the following manner: Cut the skin off with a sharp knife, then carefully cut each orange section out of the orange by cutting between the membranes right to the core. Let the orange sections and any juice fall into a medium bowl.
    2. After all of the oranges have been sectioned, strain the accumulated juice into a small saucepan. Add the honey, water, cinnamon, and lemon peel to the saucepan. Boil over medium heat until reduced by half, about 3 minutes. It should look syrupy.
    3. Remove the saucepan from the heat and take out the lemon peel. Add the Grand Marnier and stir to blend. Let the sauce cool until barely warm.
    4. Pour over the oranges and toss to coat. Cover and chill for at least 1 hour and up to 24 hours. Bring to room temperature before serving.
    5. Serve the orange sections on small serving plates in decorative patterns such as a circular sun design, or one behind the other in a vertical row. Pour equal amounts of the syrup over each serving. Alternatively, serve in decorative goblets.