Fig and Orange Compote

• 4 seedless oranges
• 2 cups sugar
• 1 cup water
• 2 tablespoons grenadine syrup
• 8 ripe figs
• 6 tablespoons Grand Marnier
• 4 sprigs fresh mint

1. Using a zester, remove the zest of one orange in long strips.
2. Using a sharp knife, carefully remove the pith from all the oranges, so the flesh is fully exposed.
3. Slice the oranges crosswise into sections 1/4 inch thick.
4. Remove seeds, and place the slices in a bowl.
5. Blend the sugar and water in a small saucepan.
6. Stir well to dissolve the sugar completely.
7. Bring the mixture to a boil, reduce heat and simmer 10 minutes or to a syrupy consistency.
8. Remove from heat, and add grenadine syrup.
9. Blend well.
10. Set aside.
11. Place 4 figs snugly in a small saucepan.
12. Pour just enough syrup over them so they are 90 percent covered.
13. Add the strips of orange zest.
14. Bring to a boil, cover and simmer 10 minutes.
15. Remove and refrigerate.
16. Place the 4 cooked figs over the marinating orange slices in the bowl.
17. Pour over the cooking liquid and 4 tablespoons of Grand Marnier.
18. Cover with plastic wrap, and refrigerate.
19. Just before serving, slice the 4 uncooked figs lengthwise into four sections.
20. Distribute the chilled orange slices and their juices over 4 chilled plates.
21. Lay four uncooked fig quarters over each serving, and top with a poached fig.
22. Sprinkle with the 2 remaining tablespoons of Grand Marnier, and garnish each with a sprig of mint.

oranges, sugar, water, grenadine syrup, figs, grand marnier, mint

Taken from cooking.nytimes.com/recipes/904 (may not work)