This dish was inspired from a dessert I had at a restaurant in New York called Il Giglio. They wouldn't give the recipe so I had to guess at the ingredients and the proportions.

1) Peel 2 of the oranges with a vegetable peeler so you get strips about 2 to 21/2 inches long and about 1/2 inch wide. Stack peels.

Then cut them into julienne strips.

2) Put peels in a saucepan with cold water just to cover. Bring to a boil and simmer 15 minutes. Drain. Put sugar and 11/2 cups water and drained orange strips into a heavy bottom saucepan over medium heat. Bring to a boil, stirring, and simmer gently about 20 minutes. Let cool in the pan.

3) Meanwhile, peel oranges entirely, removing all the white pith with a sharp paring knife. Then section the oranges by cutting wedges in between the membranes. Put sections in a shallow dish. Mix orange liqueur with brandy and amaretto. Pour over the sections, cover with plastic and refrigerate until ready to serve, at least several hours.

4) To serve, arrange sections in a ring on a plate. Put candied orange peel in the center and sprinkle all with Grand Marnier. Garnish with fresh mint and serve with almond or chocolate biscotti. Serves 4.

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Mm-format by Petra <phildeb@gmx. Net>