Blood Oranges with Cointreau

Prepare a few hours in advance to allow the orange slices to macerate then serve at room temperature with vanilla fromage frais or, if you feel rather decadent, crème fraiche is a delicious accompaniment too.

1.  1. Slice through each end of the orange and stand, cut side down on a chopping board. Run the blade of a fine, flexible bladed knife between the skin and flesh, removing all the white pith too. Cut into slices across the grain of the fruit and place in a serving dish.
   
   2. Mix together the Cointreau, orange flower water and sugar, allowing the sugar to dissolve. Pour over the oranges and allow to stand at room temperature for a couple of hours or so. A teaspoon of sugar is just a guide and will depend on personal taste and sweetness of the oranges so taste and add an extra sprinkle if necessary.
   
   Sprinkle with chopped mint just before serving.
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