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This is Fredy Girardet's adaptation of an old recipe.
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It was traditionally made with whole oranges peeled down to the flesh ... but the skin left between the segments always spoiled it.
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Peel the zest from the oranges in long strips, taking as little of the pith as possible.
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Cut the zest into very, very fine julienne strips.
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Remove the pith in vertical strips to expose the flesh of the oranges.
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Then, holding the oranges over a strainer with a bowl beneath to catch all the juice, cut each segment away from the membranes which divide one from another, and from the central core of pith.
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Squeeze all the discarded membranes to extract every drop of juice, if any flesh remains on them, and add in it to the already collected juice.
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Blanch the julienned zest in bouling water for 1 minute.
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Refresh in cool water and drain in a sieve.
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Put the sugar into a large, wide saucepan and cook over a moderate, steady heat till the sugar melts and becomes a light golden brown color.
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Add in the collected orange juice and, stirring to mix well, cook till the liquid has the consistency of a light syrup.
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Add in the julienned zest to the sysrup, as well as the liqueur and the grenadine syrup.
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If a scum forms, remove it with a spoon as if you were making jam.
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Bring it briefly to the boil.
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Add in the orange segments and shake the pan well so which they all absorb the syrup.
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They should be warm, but they shouldn't be allowed to cook.
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Set the pan aside.
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Add in another drop of liqueur to the pan.
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Serving: Arrange the segments on four plates to look like stars.
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Coat them with the sysrup and decorate with the julienned zests.
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Alternatively: Serve the oranges in a fruit dish, with a selection of some other fruit desserts.
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/FRUIT
