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1
On a lightly floured surface roll out the puff pastry 1/8 inch thick and cut out as many 6-inch squares as desired, reserving any remaining dough, covered and chilled, for another use.
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2
(Extra squares, baked, keep in an airtight container at room temperature for several days).
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3
Transfer the squares to an ungreased baking sheet, bake them in the upper third of a preheated 425F.
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4
oven for 12 to 15 minutes, or until they are crisp and golden, and let them cool on a rack.
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5
While the pastry is baking, remove the zest from half of the orange with a vegetable peeler and chop it.
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6
With a serrated knife cut away the remaining zest and the pith from the orange, discarding them, and cut the sections free from the membranes, discarding the membranes.
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7
In a heavy skillet cook the sugar over moderate heat, undisturbed, until it begins to melt and continue cooking the sugar, swirling the skillet, until it is a golden caramel.
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8
Remove the skillet from the heat and add the water carefully with the chopped zest.
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9
Simmer the sugar mixture, stirring, until the caramel is dissolved, add the Grand Marnier, and boil the mixture until it is reduced to about 1/4 cup.
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10
Strain the sauce into a bowl and let it cool until it is warm.
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11
Put a pastry square on each of 2-dessert plates, top each pastry with a scoop of the ice cream and some of the orange sections, and drizzle each serving with some of the sauce.
