Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　2 navel oranges

　　1/4 cup sugar

　　1/2 cup water

　　3 tablespoons Grand Marnier or other orange-flavored liqueur

　　20 shelled natural pistachios, chopped (about 3 tablespoons)

　　

Step 1

With a vegetable peeler remove zest from oranges in strips (about 2 by 1/2 by 1/4 inches) and in a small heavy saucepan simmer strips in water to cover 10 minutes.

　　

Step 2

With a sharp knife cut a slice from top and bottom of each orange to expose flesh and arrange, a cut side down, on a cutting board. Cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices and arrange on 2 dessert plates.

　　

Step 3

Drain zest in a sieve and return to pan. Simmer zest with sugar and 1/2 cup water over moderately low heat 10 minutes, or until zest is translucent and syrup is thickened. Add liqueur and simmer 1 minute.

　　

Step 4

Arrange candied zest decoratively on and around orange slices and top with syrup. Sprinkle oranges with pistachios.