1. Prepare oranges. Cut ends off each orange so orange rests flat. Use a sharp knife to peel the skin from orange, removing membrane as well. Hold the orange over a bowl to catch juices and use a knife to remove each orange segment from the membrane. Set aside 12 segments. You should have about 2 cups of segments remaining.

2. In a medium nonreactive saucepan, combine pomegranate juice and sugar. Heat over high heat and stir until sugar dissolves, about 2 to 3 minutes. Drain any juice from orange segments and reserve for another use. Add 2 cups of segments to pomegranate mixture and bring to a boil over high heat. Lower heat to medium and simmer 3 minutes. Turn off heat. Strain segments from juice and place in a bowl.

3. Measure juice. There should be about 1 1/2 to 2 cups. Return juice to saucepan and bring to a boil over high heat. Boil until reduced to just over 1/2 cup, about 10 to 15 minutes. Mixture will be syrupy. Turn off heat and add liqueur or vanilla and reserved cooked orange segments to sauce, stirring to combine. Then add reserved uncooked orange segments and stir.

4. To assemble, place 1 Tbsp. filling in center of each crepe. Fold crepe in half, then in half again, to create a fan shape, and top with an additional 1 Tbsp. filling. Top with a dollop of whipped cream if desired. Serve immediately.

Suggestions: Use unsweetened pomegranate juice. Orange liqueur can be substituted for 1 tsp. vanilla extract. Use crepes made with sugar.

Source: Hannaford fresh Magazine, May - June 2008