Drunken Oranges Makes 4 Servings.
	Ingredients: 4 navel oranges 11/2 cups sugar 1 cup Triple Sec or other orange liqueur 1/4 cup brandy 2 tablespoons amaretto 1/4 cup Grand Marnier 4 mint sprigs 4 almond or chocolate biscotti
	Instructions: 1. Peel 2 of the oranges with a vegetable peeler so you get strips about 2 to 21/2 inches long and about 1/2 inch wide. Stack peels. Then cut them into julienne strips. 2. Put peels in a saucepan with cold water just to cover. Bring to a boil and simmer 15 minutes. Drain. Put sugar and 11/2 cups water and drain orange strips into a heavy-bottomed saucepan over medium heat. Bring to a boil, stirring, and simmer gently about 20 minutes. Let cool in the pan. 3. Meanwhile, peel oranges entirely, removing all the white pith with a sharp paring knife. Section the oranges by cutting wedges in between the membranes and discarding the membranes. Put sections in a shallow dish. Mix orange liqueur with brandy and amaretto. Pour over the sections, cover with plastic, and refrigerate until ready to serve, at least several hours. 4. To serve, arrange sections in a ring on a plate. Put candied orange peel in the center and sprinkle all with Grand Marnier. Garnish with fresh mint and serve with almond or chocolate biscotti.

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