Scrape pith from orange peel. Cut peel into julienne
strips. Place in a saucepan and cover pan. Stimmer
10 minutes. Drain.
Place sugar in a pan with the water. Stir over low
heat until sugar dissolves, Bring to a boil and cook
fairly briskly until syrup becomes tacky and sticky.
Remove from heat. Cool slightly.]
Stir
in Grand Marnier or Cointreau. Add strips of peel to
syrup. Cook gently until peel begins to look
transparent. Remove peel with a slotted spoon. Cool,
then use for decoration.
