Oranges in Caramel Syrup

Ingredients

• 8 oranges
• 2 lemons
• 3 cups water
• 1 1/3 cups sugar
• 1 cup white wine
• 2 1/2 tablespoons white wine
• 2 1/2 tablespoons Grand Marnier

Directions

1. 1

   Remove colored part or orange and lemon peel with a vegetable peeler, cutting from top to bottom of fruit to get 1/2 x 3-inch strips. Slice lengthwise into julienne. Set lemons aside for another use.

2. 2

   Trim tops and bases of oranges and cut away any pith.

3. 3

   Set oranges on serving platter.

4. 4

   In a saucepan bring water to boil and then add peel and boil for 5 minutes. Drain in a colander and then transfer peels to a 3 quart saucepan.

5. 5

   Add sugar and 1 cup of wine to the peels.

6. 6

   Cook over medium low heat until sugar dissolves, swirling pan occasionally.

7. 7

   Increase heat to high and boil until syrup becomes caramel colored. Remove from heat.

8. 8

   Stir in liqueur and remaining wine (2 1/2 tablespoons).

9. 9

   Pour syrup over oranges and mound peels on top of oranges, arranging remaining peels in syrup around fruit.