sicilian orange in syruprating:
4 large oranges
4 ozs caster sugar
3 tablespoons Cointreau or Curaçao
1 tablespoon orange flower water
3/4 pint water
roasted slivered almonds for decoration
finely grate rind of two oranges (having first scrubbed the skins very thoroughly). Be careful not to include pith, only surface of skin.
soak all oranges in boiling water for 3 minutes max; then plunge into cold water. This will allow easy peeling and removal of all pith, including the thread that runs through the centre of the orange.
slice oranges with a sharp knife, removing central core of pith from each slice if it didn't come off with the peel.
in a saucepan, heat water with sugar. Once sugar is completely dissolved, boil gently for five minutes. Remove from heat, then add grated orange rind. When liquid is still warm, but not hot, add Cointreau and orange flower water.
arrange oranges in deep dish; pour syrup over them. Chill. Just before serving, sprinkle roasted slivered almonds over the top of the oranges (don't do this in advance or they will become soggy).