| 1 |
Finely grate 2 teaspoons zest from an orange and reserve. Peel all the oranges, removing the peel and pith carefully to expose the bare fruit. Slice the fruit into thin rounds. Carefully remove any seeds without disturbing the shape of the slices. |
| 2 |
Arrange the orange rounds in an attractive, wide, medium-deep serving dish. Pour the liqueur evenly over the arranged fruit, sprinkle with the orange zest, nutmeg, and sugar. Cover and store in the refrigerator for a minimum of 4 hours. (The longer you marinate the fruit, the better it tastes.) |
| 3 |
If you prefer "sober" oranges, blend together 1 cup chilled water with the flesh of 3 to 4 very ripe mangoes (or mango pulp and pitted, peeled peaches in equal proportions), and pour the mixture over the oranges. Alternatively, use juice from 3 oranges and 1 lemon or 2 limes, and adjust the sugar content according to personal taste. |
| 4 |
To make the mint whipped cream, place the mint and water in a small pan over medium heat. Bring to a boil and simmer until the water is slightly reduced. Take the pan off the heat and allow the mint to infuse the water as it cools. Once the mixture has cooled, remove the mint and mix the infused water with teh cream and sugar. Whip the cream mixture until soft peaks forms. |
| 5 |
Serve the chilled oranges topped with the whipped cream. |
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