Caramel Orange - cooking recipe

Ingredients

6 navel oranges, peeled, pith removed, seeded and sliced
2 tsp. orange curacao or Grand Marnier
1 1/2 c. granulated sugar

Preparation

Place the sliced oranges in a flat dish; pour over the curacao or Grand Marnier and allow to soak.
Place sugar and 1 tablespoon water in a small saucepan over high heat and keep shaking the pan to avoid burning.
Do not stir.
As soon as caramel is pale brown, pour over the oranges.
Allow to cool before serving.
Serves 4.