Wash the oranges well, place them on a cutting board

Peel and de-pith the oranges by first slicing the top and bottom off of the orange. Cut deep enough into the orange to unveil the flesh.

Set the orange on its flat top or bottom and slicing off the peel around the orange. Use downward motions move along the curve of the edge between the orange pith and the flesh leaving small pieces of pith at first

Then you can trim the remaining pith until it is completely peeled, without a trace of skin.

Cut it into not very thick slices and place them beautifully on a dessert plate or a platter.

Put the water in a pan together with the sugar over low heat and stir until the sugar has dissolved and then turn off the heat and

Add the cointreau.

Sprinkle the oranges with the hot liquor syrup ensuring it is evenly distributed.

Decorate with a few red fruits: raspberries, blueberries

Serve and enjoy.