Serve these with ice cream; use any leftover syrup in cocktails.

Wash and dry, grate the zest from, and set aside:

Combine the zest in a small saucepan with:

Bring to a boil over medium-high heat, stirring constantly, then reduce the heat as low as possible and simmer for 10 minutes. Remove the syrup from the heat and let cool to tepid. If desired, stir in:

Set aside. Slice off the peel as for sectioning (but do not separate the segments), from the zested orange as well as:

Cut the oranges crosswise into ¼-inch-thick slices. Arrange them in slightly overlapping rows in a large shallow dish and pour the syrup over them. Cover and refrigerate for 12 to 24 hours. Serve with: