1. Peel the oranges and remove any pith. Slice into rounds.

2. In a heatproof serving dish, lay out the oranges and drizzle with the cointreau.

3. Put the water and sugar into a small saucepan and heat gently, stirring until all the sugar has dissolved.

4. Bring to the boil and cook without stirring allowing the sugar syrup to caramelise and it turns into a rich golden colour.

5. Pour the syrup over the oranges and leave for at least one hour.

6. Prior to serving garnish with some mint.