Oranges in Champagne Syrup

1. 1

   Using a small sharp knife, peel the oranges, removing all of the bitter white pith.

2. 2

   Working over a large glass dish, cut between the membranes to release the orange sections.

3. 3

   Arrange them in the dish and add any accumulated orange juice.

4. 4

   In a medium saucepan, combine the sugar, honey and 2 cups of water and bring to a boil over high heat, stirring until the sugar is dissolved.

5. 5

   Pour the hot syrup over the oranges and let cool.

6. 6

   Refrigerate until chilled, about 3 hours.

7. 7

   Spoon the oranges and syrup into 10 shallow soup plates.

8. 8

   Pour 2 tablespoons of the Champagne into each bowl, garnish with mint leaves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.