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Dietitian's tip: 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 taste rich and satisfying. Using calcium-fortified orange juice increases the calcium content of this dessert.
Serves 4
Ingredients
4 oranges
Zest (outermost skin) of 1 orange, cut into julienne 4 inches long and 1/8 inch wide
For the syrup
1 1/2 cups fresh orange juice, strained
2 tablespoons dark honey
2 tablespoons orange liqueur, such as Grand Marnier or Cointreau (optional)
4 fresh mint sprigs
Directions
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, 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 julienne zest with water to cover. Bring to a boil and boil for 1 minute. Drain and immediately 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 heat to medium-low and simmer, uncovered, until the 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 to 5 minutes.
Pour the orange syrup mixture over the oranges. Cover and refrigerate until well chilled, or for up to 3 hours.
To serve, carefully 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 teaspoons of the orange liqueur, if using. Garnish with the mint and serve immediately.
Nutritional Analysis
(per serving)| Calories | 163 | Cholesterol | 0 mg |
| Protein | 2 g | Sodium | 1 mg |
| Carbohydrate | 37 g | Fiber | 3 g |
| Total fat | < 1 g | Potassium | 417 mg |
| Saturated fat | 0 g | Calcium | 65 mg |
| Monounsaturated fat | 0 g |
