Cointreau Oranges

4½ lbs oranges (2 kg)
7 oz caster sugar (200 g)
¾ cup water
2 Tbsp. lemon juice, freshly squeezed
2 Tbsp. Cointreau

Zest 4 of the oranges into a bowl. Slice the top and bottom off all the oranges and cut along the curve of the oranges to remove all of the peel. Segment the oranges while holding the orange over a bowl to catch the segments and juices. Segment the orange by cutting along the membrane on both sides of each segment. The segments will fall into the bowl.

Put the sugar and water in a saucepan and stir until sugar is dissolved. Bring to the boil and add the orange zest, lemon juice and orange juice that was caught in bowl from segmenting the fruit. Simmer until the syrup has thickened and is golden in colour. Stir in the Cointreau and allow to simmer for a further 2 minutes. Take off the heat and add the orange segments. Leave to cool then place the fruit and the syrup in a dish and keep covered in the fridge overnight. Serve with pouring cream.

Makes 4-6 servings.