4 large navel or Valencia oranges, peeled and pith removed, thinly sliced
3 tablespoons light rum
3 tablespoons grenadine syrup
2 tablespoons fresh orange juice or water
Grated orange peel or fresh mint leaves for garnish
Directions
Place the orange slices in a large, shallow bowl. Combine the rum, grenadine, and juice pour over the oranges, cover, and refrigerate at least 2 hours.
Divide the oranges among 6 individual plates, spoon the sauce over them, and garnish with orange peel. If desired, top with a scoop of vanilla ice cream.