Scrubbed & Tubbed, Boiled, Baked & Glazed Oranges

This is a wonderful edible garnish.  You may eat the whole thing, skin and all.  It looks festive served on a green of some kind, garnished with a cherry and sprig of parsley or mint or use it on a breakfast plate.  Would be lovely surrounding a pork roast. You can add Grand Marnier to the syrup and serve it with ice cream as a dessert.

4 oranges, thin skinned, seedless variety
1 cup sugar
1/2 cup orange juice
2 Tbs. butter

Preheat oven to 400º F.

Wash the oranges.  Place whole in a saucepan and cover with water.  Bring to a boil, reduce to simmer and simmer for 30 minutes.  Using a slotted spoon, remove the oranges from the water and set them on a place to cool.

In a small saucepan, combine the sugar and orange juice.  Bring to a boil, stirring constantly, and cook for about 5 minutes, until a syrup forms.

Halve the oranges, and trim the bottoms so that they will sit evenly in an oven proof dish.  Dot with butter.  Pour the syrup over the oranges and bake at 400º F. for 30 minutes.  Serve warm. Serves 8.