MACERATED ORANGES ON ICE CREAM

Ingredients

• 6 navel oranges
• 1/2 cup fresh orange juice
• 2 tbsp packed golden brown sugar
• 1/4 cup Grand Marnier or other orange liqueur
• 1/4 cup grenadine
• French vanilla ice cream*
• 2 tbsp slivered fresh mint

Directions

1. Grate enough peel from 1 orange to make 1 tbsp grated orange peel; reserve for syrup. Peel oranges, removing white pith. Cut oranges crosswise into 1/4 inch thick slices. Place orange slices in a bowl; set aside.
2. To prepare syrup, combine orange juice, brown sugar and reserved orange peel in a small nonreactive saucepan. Bring to a boil over medium heat. Reduce heat and simmer, stirring frequently, until liquid is reduced by half, about 3 - 5 minutes. Remove from heat. Stir in Grand Marnier and grenadine.
3. Pour syrup over orange slices and stir gently to coat. Refrigerate for at least 2 hours or up to 8 hours. To serve, spoon ice cream into individual serving dishes. Top with orange slices and drizzle with syrup. Garnish with mint.