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Orange Slices with Citrus Syrup


4 oranges
Zest of 1 orange, cut into julienne 4 inches (10 cm) long and 1/8 inch (3 mm) wide
For the Syrup:
11/2 cups (12 fl oz/375 ml) fresh orange juice, strained
2 tablespoons dark honey
2 tablespoons orange liqueur such as Grand Marnier or Cointreau (optional)
4 fresh mint sprigs


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.

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 (12 mm) thick. Transfer to a shallow non-aluminum 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 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, 3–5 minutes. Pour the orange syrup mixture over the oranges. Cover and refrigerate until well chilled or for up to 3 hours.

Serving Suggestion:

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 teaspoons of the orange liqueur, if using. Garnish with the mint and serve immediately.

Makes 2 servings.

Nutrition Information:

Per serving: 

calories 162
protein 2 g
carbohydrate 39 g
total fat 1 g
saturated fat 0 g
monounsaturated fat 0 g
cholesterol 0 mg
sodium 2 mg
fiber 4 g

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Source: FeatureSource - “The New Mayo Clinic Cookbook” (Oxmoor House, $34.95)


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