Instructions: Servings: 4 to 6

DIRECTIONS: Fill a small saucepan one-third full with water. Bring water to a boil. Add orange zest and boil 3 to 5 minutes to reduce bitterness. Drain and dry well with paper towels. Cut ends off oranges. Set each orange on a cutting board and slice off peel, making sure to remove all white skin. Cut oranges into slices about 1/3 inch thick. Remove seeds. Arrange orange slices slightly overlapping on a large platter or in individual dishes.

Sprinkle oranges with walnuts and set aside. Melt butter in a small saucepan. Stir in sugar, orange zest and Cointreau or brandy. Stir over medium heat until sugar is dissolved. Add orange juice. Cook, stirring occasionally, until sauce is a medium-thick consistency. Spoon over oranges and serve.

Variation: Arrange sliced oranges on a platter or individual dishes and sprinkle with walnuts. Squeeze the juice of 1 large lemon over oranges and sprinkle with 1/3 cup sugar. Chill 20 to 30 minutes and serve.

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