Oranges in Champagne Syrup

• 3 tablespoons sugar
• 1 tablespoon plus 1 teaspoon honey
• 10 medium navel oranges
• 11/4 cups Champagne or sparkling wine (about half of a 750 ml bottle)
• Mint leaves, for garnish

1. Using a small sharp knife, peel the oranges, removing all of the bitter white pith.
2. Working over a large glass dish, cut between the membranes to release the orange sections.
3. Arrange them in the dish and add any accumulated orange juice.
4. In a medium saucepan, combine the sugar, honey and 2 cups of water and bring to a boil over high heat, stirring until the sugar is dissolved.
5. Pour the hot syrup over the oranges and let cool.
6. Refrigerate until chilled, about 3 hours.
7. Spoon the oranges and syrup into 10 shallow soup plates.
8. Pour 2 tablespoons of the Champagne into each bowl, garnish with mint leaves and serve.

sugar, honey, oranges, sparkling wine, mint leaves

Taken from www.foodandwine.com/recipes/oranges-in-champagne-syrup (may not work)