Slice the top and bottom off all the oranges & grapefruits and cut along the curve of the fruit to remove all of the peel and pith. Set the peels of 4 oranges aside.

Segment the oranges and grapefruits while holding them over a bowl to catch the segments and juices.

Segment the fruit by cutting along the membrane on both sides of each segment. Pour off the juice (should be about ¾ of a cup) and set aside.

Remove the pith (white rind) from the skin of the 4 oranges with a knife. Slice into paper-thin slices with a scissor. Place the slivers of rind in a little water. Bring to the boil and simmer for 3-4 minutes. Drain and set aside. Add to bowl with citrus segments.

Mix sugar, citrus juice, and agave/syrup in a saucepan. Add cloves and cook on medium heat until the sugar has dissolved stirring constantly. Increase heat but watch sauce so it doesn’t bubble over. It must be a thickish syrup that is golden brown. Remove from heat. Add the red food color, lemon juice and zest, Cointreau, and brandy.

Cool slightly and pour over orange segments. Refrigerate overnight in a glass bowl and serve chilled with vanilla ice cream, greek yogurt sweetened with honey, or fresh cream.

SERVES 6-8