Fig and Orange Compote

Directions

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