Classic oranges with a new twist!
4 large sweet oranges or 8 small oranges for the dessert
2 tbsp agave syrup
2 tbsp very hot water
180ml/6fl oz of orange juice from a carton or squeezed from fresh oranges
1 tsp arrowroot mixed with a little of the orange juice to make a paste
4 tbsp Cointreau or other orange liqueur
Zest the oranges and put the zest aside. With a very sharp knife, remove rest of rind and pith carefully, keeping the oranges intact.
Slice each orange into thin horizontal circles (ie the stalk/hole of the orange should be in the middle). Do this very carefully so the fruit doesn`t fall apart. Place slices in a glass dish if you have one - it shows off the colour and texture.
In a small saucepan, gently dissolve the agave syrup in the hot water. Add the rest of the orange juice, the orange zest and Cointreau. Stir well. Add the arrowroot/juice paste to the pan and bring gently to the boil, whisking to avoid lumps.
Pour the orange sauce over the sliced oranges and chill overnight if possible - otherwise, for as long as you can.