Ingredients

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

Arancia Con Cioccolatto Bianco E Menta

Serves 4

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.

Cook's Tip:

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.