Instructions: Combine the orange zest, water, and sugar in a small saucepan and bring to a boil over moderate heat. Reduce the heat and simmer covered for 20 minutes. Remove from the heat and stir in the optional liqueur. Peel the oranges over a bowl to collect the juice. Slice the oranges, place in a bowl, and pour the sugar syrup over them. Let sit at room temperature for at least 3 hours, or refrigerate overnight. Press the raspberries through a fine strainer and discard the seeds. Stir the reserved orange juice into the raspberry puree.

Spoon half the raspberry sauce over the oranges and serve the remainder on the side.

Serves to 6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.