Poached Oranges _lowres

Advocate staff photo by BILL FEIG -- Dianne Gaines' poached oranges with Cointreau topped with mint.

Poached Oranges

Makes 8 servings. Recipe is from Dianne Gaines, who does not remember where she acquired it.

8 large seedless oranges

7 tablespoons sugar

½ cup water

2 tablespoons Grand Marnier or Cointreau

1 sprig fresh mint, for garnish

1. Peel the oranges with a sharp knife, removing all the white membrane. Cut the oranges into ½-inch to ¾-inch-thick slices. Place the slices in a saucepan with the sugar and water. Cover, bring to a boil, and simmer gently for 5 minutes.

2. Carefully remove the orange slices from the syrup and place them in a serving dish. Cook the syrup to reduce to approximately a ½ cup and pour it over the oranges.

3. When cool or at serving time, sprinkle the oranges with the liqueur and decorate by placing the mint sprig in the center.

Nutritional analysis per serving: 0.2 grams fat, 0 milligrams cholesterol, a trace of sodium and 117 calories.