Rinse the oranges under hot water. Thinly peel the untreated orange with a zester knife or thinly peel with a peeler and cut into very thin strips.
Peel all oranges like an apple, i.e. including the white skin. Then cut the orange slices from the separating skins. Arrange in dessert bowls. Squeeze the juice from the remaining pulp into a small pan.
Add cloves, orange peel strips, grenadine syrup and juice of one lemon to orange juice form, bring to a boil and cook on high heat for three to four min. Remove from heat and perfume with a little Grand Marnier to taste.
Pour the orange sauce over the orange fillets and infuse for at least half an hour. Garnish with dates cut into strips to taste.
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