Oranges in Cointreau

Ingredients
6 oranges (for 6-8 servings)
175g caster sugar
1/4 pint water
juice of half a lemon
2 tablespoons Cointreau

Method
Score 4 lines on oranges in quarters with a sharp knife.
Put oranges in large bowl, cover with boiling water and leave for 5 mins.
Drain and peel oranges carefully, using knife to scrape off any remaining pith.
Slice oranges thinly, remove pips and put in a dish or container (these keep really well in fridge for a week or so).

Measure sugar and water into saucepan, heat slowly to dissolve sugar, then boil for 3 mins.
Take off heat, add lemon juice and after 5 mins add Cointreau.
Pour hot syrup over fruit, cool and store in fridge until needed.
Serve with vanilla ice cream!