Wash the oranges well and slice off the top and bottom of each orange. Make 8-10 shallow vertical cuts in the peel of each orange.
Arrange the oranges in a pot and pour granulated sugar over them. Add water to cover and turn on the heat. Bring to a boil over high heat and then reduce the heat to medium low.
Remove scum, cover with a paper towel and simmer for about 1 hour. When the orange peel is soft, add the Cointreau and let cool.
Chill overnight in the refrigerator. Serve whole or sliced on a plate with plenty of the sauce poured over.
Story Behind this Recipe
The cover of a magazine featured a whole orange compote so I decided to make this. It was delicious, so I uploaded the recipe.
■ The oranges I used were 250 g each ■ In Step 3, simmer until the oranges can be easily pierced through with a bamboo skewer ■ The compote is delicious paired with vanilla ice cream or yogurt ■ It keeps in the refrigerator for around 10 days