Dressed oranges.

All you do is brush or sprinkle peeled orange slices (no bitter pith please) with something tasty and serve the result with, optionally, some cookies or perhaps a little whipped cream. Madhur Jaffrey likes to sprinkle the slices with cinnamon, chill them for a few hours and then douse them with about an ounce of Grand Marnier; Curacao works at least as well and we like to use allspice instead of cinnamon and rhum agricole (like Ten Cane) or, better still, dark sweet rum (cheap Cruzan blackstrap is perfect here) instead of liqueur. If using rum you may want to add a little white (for the agricole) or Demerara (for the dark) sugar to the allspice. The Jaffrey ‘recipe’--more of a suggestion--appears in Madhur Jaffrey’s Illustrated Indian Cookery (London 1982).