Prepare the Oranges: Using a sharp knife, slice off the top and bottom of each orange. Stand it on one end and carefully slice away the peel and white pith, following the curve of the fruit. Over a medium bowl to catch the juices, carefully cut between the membranes to release each orange segment.

Let the segments and any juice fall into the bowl. 2. Create the Syrup: Strain the collected orange juice into a small saucepan.

Add the honey, water, cinnamon, and lemon peel.

Bring to a boil over medium heat and cook until the liquid has reduced by half and looks syrupy, about 3-4 minutes. 3. Infuse the Liqueur: Remove the saucepan from the heat.

Discard the lemon peel strips.

Stir in the Grand Marnier to combine. Allow the sauce to cool until it's just barely warm to the touch. 4.

Marinate and Chill: Pour the warm syrup over the orange segments in the bowl and gently toss to coat everything evenly.

Cover the bowl and chill in the refrigerator for at least 1 hour, or up to 24 hours, to allow the flavors to meld. 5.

Serve Beautifully: Before serving, let the oranges sit at room temperature for about 15-20 minutes.

Arrange the segments on small plates in a circular, sun-like pattern or serve them in elegant glass goblets.

Drizzle the remaining syrup from the bowl over each serving.

Don't skip the chilling time! Marinating allows the orange segments to fully absorb the delicious, warm-spiced syrup, deepening the flavor.