Directions

1. Using a citrus zester or fine grater, grate the peel of both oranges and place in a small bowl; set aside.
2. For the syrup, in a small saucepan combine 1/4 cup water, sugar, cloves and cinnamon; bring to boiling. Reduce heat and simmer until sugar dissolves. Stir in mint. Set aside and let cool.
3. Using a sharp paring knife, slice off the top and bottom of the oranges to stand straight on a cutting board. Making cuts from top to bottom, cut away the white pith; discard. Slice oranges crosswise into rounds -inch thick.
4. Place 3 to 4 orange slices on each of 4 plates. Top with pistachios and raspberries. Drizzle with 2 teaspoons of the syrup, and sprinkle with orange peel. Serve immediately.