Preparation

• Finely grate the zest (use a rasp-style grater if you have one) from one of the oranges to get 2 tsp. zest. Cut the tops and bottoms off each orange, being sure to cut into some of the flesh; reserve th tops and bottoms. Cut the peel off the sides, exposing the flesh by cutting under the pithy membrane. Discard the peels cut from the sides. Cut each orange in half vertically, trim out the pithy core, and then slice each piece crosswise into 1/4-inch half moons. Arrange the slices on a large, shallow serving dish or deep platter.
• Combine the zest and crystallized ginger on a cutting board and chop them together until they’re well mixed. Scatter the ginger and zest evenly over the oranges.
• 放2汤匙。在一个小的浓汤中浇水，然后将糖倒在上面。用高火煮沸，将热量降低到中等高度，然后煮沸而不搅拌，直到糖浆变成深棕色，5至8分钟。在最后几分钟，焦糖从棕色变为燃烧，仔细观察锅。使用一个重锅支架握住锅，立即将焦糖淋到橙子上，每片上都有一点焦糖。将薄荷撒在橙子上。从所有人的保留末端挤出果汁。

• This recipe appears in theFine Cooking Annual, a year’s worth of delicious recipes fromFine Cookingmagazine, in a gorgeous hardcover cookbook.