Preparation / Directions:
For the oranges: Slice the top and bottom off each orange. Stand each orange on a cutting board with one of the cut sides down. Using a serrated knife, cut from top to bottom, removing the peel all the way around. Then, holding the fruit in your hand, cut the orange segments out (the idea is to avoid all the skin and pith). Reserve the peels of 3 of the oranges, remove the pith and julienne the zest. Discard the remaining peels. Refrigerate the orange segments until ready to use.
Make a syrup by heating the sugar, julienned orange strips and water. Cook over low heat for 2 to 3 hours until the mixture reaches a syrupy consistency.
Assemble by dividing the orange segments among 4 dessert dishes or individual serving bowls. Add about a tablespoon of Grand Marnier to each dish. Top with 1 tablespoon of the orange syrup and some of the orange strips.