Oranges With Honey and Tarragon

• 2 tablespoons honey
• 2 tablespoons fresh orange juice
• 2 tablespoons Sambuca or other anise liqueur
• 12 oranges
• 1 tablespoon fresh tarragon leaves, plucked from the stems

1. Combine honey, juice and liqueur in small saucepan and heat just to simmer to blend.
2. Remove from heat; cool to room temperature.
3. Using sharp knife, peel oranges down to flesh, removing all trace of white pith.
4. Do this over bowl to catch any juices.
5. Slice oranges one-half-inch thick; remove any seeds.
6. Arrange orange slices in shallow serving dish.
7. Add any juices from trimming oranges to honey mixture.
8. Scatter tarragon leaves over oranges; drizzle with honey mixture.
9. Cover; refrigerate and serve.

honey, orange juice, oranges, tarragon

Taken from cooking.nytimes.com/recipes/4480 (may not work)