I learned this recipe at a cooking class held at Treasure Island (a higher-end grocery in Chicago). It's delicious and it's a wonder that orange-caramel sauce isn't used more often.

• 1 pt Water
• 1 3/4 cups Sugar
• 2 Cinnamon Sticks
• 3 oz Cointreau or triple sec
• 6 Oranges, zested, peeled and sliced

1. Boil water, sugar and cinnamon sticks until light caramel formed
2. Add 3 Cointreau and orange zest; bring back to boil
3. Pour caramel sauce over orange slices. Cool and chill in refrigerator
4. Serve chilled

We love to serve this over ice cream, but I struggle trying to make it thick enough. I've found a couple of other orange-caramel recipes, so I hope to figure one good one.