Here a fat-free sauce is made using frozen juice concentrate. Serve this as a juicy, light dessert or as part of brunch.
6 ounces frozen pineapple-orange or pineapple juice concentrate, thawed
2 tbsp. fresh lemon juice
Sprigs of fresh mint for garnish
Zest the peel from 2 of the oranges. To prepare the glaze, stir together the zest and juice concentrate in a small saucepan over medium-high heat. When the liquid comes to a boil, reduce the heat to medium. Cook, stirring constantly, until the concentrate reduces and darkens slightly, about 5 minutes. Remove from heat and stir in the lemon juice; set aside to cool.
Meanwhile, peel the oranges. Place them on dessert plates. Pour the glaze over each orange and top with a small mound of orange zest. Provide knives and forks for easy eating.
The oranges will keep for up to 2 days in a covered container in the refrigerator. Serve chilled or at room temperature.