8 large oranges

for the sauce:
400g/14oz of caster sugar
180ml/6 fl z of orange juice
70ml/2½ fl oz of water
2 oranges - cut into circles
zest of 2 oranges - finely sliced
50ml/1¾ fl oz of Cointreau
fresh mint - to serve

METHOD

Remove the rind from the oranges. Slice into four rounds, keeping them together with a cocktail stick. Place them in a suitable dish. Heat a saucepan and add caster sugar a little at a time. Stir until all the sugar has dissolved and turned a golden colour. Remove the pan from the heat, and add the orange juice and water a little at a time. Continue stirring and return to the heat to ensure that the sugar has dissolved into the sauce before adding the Cointreau. Add the zest into the sauce and simmer for 5-10 minutes on a low heat. Remove from the heat and leave to cool. Pour over oranges and leave to marinade overnight. Serve cold with a sprig of mint.

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