6 large navel oranges
About ½ cup water
2 tablespoons honey
1½ cups granulated sugar
¼ cup orange juice
¼ cup Grand Marnier

Remove the thin orange part of the peel from three of the oranges and cut into very thin julienne strips. Set aside oranges. Place the peel in a small saucepan, barely cover with water, bring to a boil, then simmer 10 minutes. Drain and run cold water over the peel.

Place ½ cup water, honey, and sugar in another saucepan. Heat, stirring, until the sugar dissolves. Continue to boil until the syrup registers 230 degrees on a candy thermometer. Immediately remove from the heat, add the blanched peel, and stir gently. Let the peel stand in the syrup for 30 minutes, then add the orange juice and Grand Marnier.

Remove the remainder of the peel and pith from all of the oranges. Slice each orange into three or more slices and place in a shallow serving dish. Top with the glazed peel and spoon the syrup over the oranges. Chill well before serving, spooning the syrup over occasionally.

6 servings