175 g/6 oz/0.75 cup caster (superfine) sugar
150 ml/0.25 pt cold water
Juice of 0.5 lemon
30 ml/2 tbsp Grand Marnier
Cut away all the peel and pith from the oranges, slice the flesh crossways
and arrange in a serving dish. Cut away the pith from 6 pieces of rind and
slice finely. Put in a saucepan and cover with water. Bring to the boil,
then simmer for 15 minutes and drain well. Put the sugar in a heavy-based
saucepan and stir over a low heat until it has dissolved and caramelized.
Remove from the heat and carefully stir in the cold water, which will make
the mixture bubble. When the bubbling has stopped, return to the heat and
stir until the caramel has dissolved and a syrup has formed. Add the
prepared peel, bring to the boil and simmer for 3 minutes. Allow to cool
slightly, then stir in the lemon juice and Grand Marnier. Spoon the sauce
over the oranges, cover and chill before serving.