Allow at least 24 hours for the flavours to amalgamate.
4 oranges
125g sugar
125 ml water
6 cloves
2 tbsp orange flavoured liqueur
Put the sugar, water and cloves into a heavy based saucepan.
Simmer until the sugar is dissolved then boil hard without stirring until the syrup thickens and starts to colour.
Remove strips of zest from one orange using a zester and place in a saucepan with a tiny amount of water.
Bring to the boil and simmer for a couple of minutes. Drain and reserve the water.
Cut away all the peel and pith from the oranges and cut into slices.
Reassemble the oranges using a cocktail stick to hold the slices in place.
Place in a heatproof dish.
By now the syrup should be ready, so remove it from the heat and pour in the reserved liquid from the orange zest.
Place over a gentle heat until the sauce has dissolved then add the liqueur.
Pour over the oranges.
Sprinkle over the zest and leave until cold.
Keep in the fridge for 24 hours, spooning over the syrup several times while they are marinating.
