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
- 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.
- 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.
- 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.
- 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.
- 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.
