4 oranges, peeled and cut into sections (see Cook's Tip below)
3/4 cup Triple Sec or other orange-flavored liqueur
3/4 cup packed light brown sugar
Zest of 1 orange, grated
3 ounces good quality white chocolate
4 (I inch) slices pound cake
2 tablespoons chopped fresh mint
4 tablespoons toasted sliced almonds
Oranges with White Chocolate and Mint
Arancia Con Cioccolatto Bianco E Menta
Marinate the orange sections in the Triple Sec for 30 minutes. Strain the liqueur into a small saucepan. Set the oranges aside until ready to assemble the dessert.
Stir the brown sugar and orage zest into the Triple Sec in the saucepan and bring to a boil. Reduce the heat to medium and simmer for 5 minutes - do not stir. Set the syrup aside to cool.
Just before serving, melt the chocolate in a small bowl in the microwave on high for 1 1/2 - 2 minutes. (If you don't havve a microwave, melt the chocolate over hot water in a double broiler).
To serve, put 1 piece of the pound cake on a each dish and spoon 1 tablespoon of the syrup over it. Arrange 1/4 of the orange sections on the pound cake, drizzle with the melted chocolate and sprinkle with the mint and almonds.
To section oranges (or any other citrus fruits), cut both ends from the oranges. Place an orange, cut-side-down, on a cutting board. With a thin-bladed knife, cut down the sides of the orange to remove the pit and peel. Don't worry if you cut away some of the flesh. Holding the orange over a bowl, carefully cut down alongside the membrane between each section. Remove the whole sections and place in the bowl.