Using a small sharp knife, pare the zest from oranges, then cut the zest into shreds.

Put the sugar and water in a large heavy-based saucepan. Stir over very low heat until the sugar has dissolved, then bring to the boil.

Add the orange shreds and boil for 1 minute, then remove with a slotted spoon and pat them dry on absorbent paper. Transfer to a saucer, cover and refrigerate until required. Leave syrup to cool.

Peel the oranges with a sharp knife, removing every scrap of

white pith and taking care not to damage the orange flesh.

Cut the oranges across into thin slices, then stack the slices, to reshape each orange. Spear together with cocktail sticks and carefully transfer to a serving dish.

Add the Cointreau to the cooled syrup, then pour over the oranges. Refrigerate for at least 1 hour, spooning the juice over the oranges from time to time.

To serve: sprinkle the oranges with the chilled shreds and serve at once.

Reshape each orange as follows:

Slice the orange and lay the slices flat, one on top of each other.