Instructions: Remove the zest (orange part of the peel) from 2 of the oranges with a vegetable peeler and cut it into matchstick pieces. Peel all the oranges completely, removing all of the pith (white part of the skin) and place in a container big enough to hold them snugly. Combine the sugar, lemon juice, and 2 tablespoons (30 ml) water in a small saucepan and heat over moderate heat until the sugar melts and boils.

Continue boiling without stirring until the syrup turns pale golden.

Stir in the remaining water, orange zest, and optional liqueur. Cook an additional 5 minutes and pour over the oranges. Allow to cool to room temperature and refrigerate for at least 2 hours before serving.

Serves 4 to 6.

These oranges are usually served whole, but you may slice them prior to covering them with the syrup and use them to top ice cream, pound cake, or as a dressing for a fresh fruit salad.

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