Oranges in Grand Marnier

Using a sharp knife or vegetable peeler, remove the zest from one orange in thin strips, avoiding the white pith, then squeeze and reserve the lemon juice.

In a medium saucepan, combine the sugar, water, and corn syrup over medium heat, stirring until the sugar fully dissolves.

Bring the syrup to a gentle boil, then reduce heat and stir in the lemon juice and orange zest strips, simmering until the syrup thickens slightly.

Remove the saucepan from heat and allow the syrup to cool to room temperature, then strain out the zest strips if desired.

Peel the oranges completely, removing all white pith, then slice them into rounds or leave them whole depending on your presentation preference.

Arrange the prepared oranges in a shallow serving dish or individual dessert bowls, then pour the cooled syrup evenly over them.

Stir in the Grand Marnier into the syrup surrounding the oranges, gently turning the fruit to ensure even coating.

Cover the dish with plastic wrap and refrigerate to allow the oranges to macerate fully in the liqueur syrup before serving.