Orange Slices

Ingredients:

6 navel oranges

1 cup sugar

1/3 cup water

Preparation:

Combine sugar and water in a saucepan and bring to a boil. Boil until syrup reaches 244˚. Remove from heat.

Peel oranges. Remove white from the peel and cut into thin slices (julienne). Blanch strips for 8-9 minutes in boiling water. Drain peel and add to syrup. Chill.

Segment oranges or thin slice, and arrange on plate. Sprinkle with Grand Marnier and top with candied orange peel.

Serving Suggestion:

Add a dollop of whipped cream and garnish with mint leaf.