-
1
Using a zester, remove the zest of one orange in long strips.
-
2
Using a sharp knife, carefully remove the pith from all the oranges, so the flesh is fully exposed.
-
3
Slice the oranges crosswise into sections 1/4 inch thick.
-
4
Remove seeds, and place the slices in a bowl.
-
5
Blend the sugar and water in a small saucepan.
-
6
Stir well to dissolve the sugar completely.
-
7
Bring the mixture to a boil, reduce heat and simmer 10 minutes or to a syrupy consistency.
-
8
Remove from heat, and add grenadine syrup.
-
9
Blend well.
-
10
Set aside.
-
11
Place 4 figs snugly in a small saucepan.
-
12
Pour just enough syrup over them so they are 90 percent covered.
-
13
Add the strips of orange zest.
-
14
Bring to a boil, cover and simmer 10 minutes.
-
15
Remove and refrigerate.
-
16
Place the 4 cooked figs over the marinating orange slices in the bowl.
-
17
Pour over the cooking liquid and 4 tablespoons of Grand Marnier.
-
18
Cover with plastic wrap, and refrigerate.
-
19
Just before serving, slice the 4 uncooked figs lengthwise into four sections.
-
20
Distribute the chilled orange slices and their juices over 4 chilled plates.
-
21
Lay four uncooked fig quarters over each serving, and top with a poached fig.
-
22
Sprinkle with the 2 remaining tablespoons of Grand Marnier, and garnish each with a sprig of mint.
