Ingredients
6 very large oranges
12 ounces fresh raspberries
1/2 cup sugar
Directions
Grate rind of 2 oranges to get 1 teaspoon zest. Set aside. Cut the 2 oranges in half and squeeze 1 cup juice. Set aside.
Using a small sharp knife, cut rind from remaining 4 oranges, being sure to remove all the pith. Cut each orange horizontally into perfectly even 1/4-inch-thick slices.
On each of 4 large plates place one orange slice. Wash raspberries and dry carefully.
Place 12 berries on each orange slice. Top with a second orange slice and 12 more berries. Top with a third slice of orange and add only 3 berries in center of orange. Refrigerate until cold.
When ready to serve, place sugar, orange juice and zest in a medium skillet. Bring to a boil. Lower heat and cook until syrupy and reduced to between 1/2 and 2/3 cup. Let cool a few minutes. Remove napoleons from refrigerator and pour sauce over and around the stack of fruit. Serve immediately. Makes 4 servings.