One orange provides twice your daily allowance of vitamin C.
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 strips of 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 mixture over the oranges. Cover and refrigerate until well-chilled, or for up to 3 hours.
To serve, divide the orange slices and syrup among individual plates. Drizzle each serving with 1 1/2 teaspoons of the orange liqueur, if using. Garnish with the mint and serve immediately.
This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.
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