PG tested

• 1 cup blanched almonds
• 5 oranges
• 5 tablespoons light brown sugar
• 3 tablespoons brandy

Toast almonds in a 350-degree oven until slightly browned. Peel oranges, reserving the peel. Cut the oranges in slices and arrange on a serving dish; cover and refrigerate. Remove the pith from the orange peel and cut the peel into fine zest strips. Soak strips in a bowl filled with water for 2 hours. Drain and rinse strips well. Place them in a pan and simmer with 2 cups of water until nearly tender. Remove zest. Add the sugar and brandy to the remaining water and continue to boil, stirring every 2 minutes, until thickened. Remove mixture from heat. When cool, add the zest again. Drizzle syrup over the orange slices. Sprinkle with the almonds.

Serves 7.

-- Adapted from Christina Panteleimonitis