Orange Slices with Citrus Syrup

By Tamipri

Several orange flavors are combined here to add intensity and depth to fresh orange slices. If you prefer a nonalcoholic version, simply leave out the liqueur; the syrup will still be rich and satisfying.

Ingredients

• 4 oranges
• Zest of 1 orange, cut into julienne 4" long and 1/8" wide
• FOR THE SYRUP
• 1 1/2 c. fresh orange juice, strained
• 2 Tb. dark honey
• 2 Tb. orange liqueur such as Grand Marnier or Cointreau (opt.)
• 4 fresh mint sprigs

Details

Servings 4

Preparation

Step 1

Working with 1 orange at a time, cut a thin slice off the top and the bottom, exposing the flesh. Stand the orange upright and, using a sharp knife, thickly cut off the peel, following the contour of the fruit and removing all the white pith and membrane. Cut the orange crosswise into slices 1/2 inch thick. Transfer to a shallow nonaluminum bowl or dish. Repeat with the remaining oranges. Set aside.

In a small saucepan over medium-high heat, combine the julienned zest with water to cover. Bring to a boil and boil for 1 minute. Drain and plunge the zest into a bowl of cold water. Set aside.

To make the syrup, combine the orange juice and honey in a large saucepan over medium-high heat. Bring to a boil, stirring to dissolve the honey. Reduce the ehat to medium-low and simmer, uncovered, until mixture thickens to a light syrup, about 5 minutes. Drain the orange zest and add to the syrup. Cook until the zest is translucent, 3-5 minutes.

Pour the orange syrup mixture over the oranges. Cover and refrigerate until well chilled or for up to 3 hours.

To serve, divide the orange slices among individual plates. Pour the syrup and zest over the orange slices, dividing it evenly. Drizzle each serving with 1 1/2 tsp. of the orange liqueur, if using. Garnish with the mint and serve immediately.

Per serving=162 calories