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Peel the oranges, carefully removing any pith, and slice into rounds.
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Place the oranges in a large, heatproof serving dish and drizzle with the Cointreau.
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Place the water and sugar in a small saucepan. Heat gently, stirring, until the sugar has dissolved.
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Bring to the boil and cook without stirring until the sugar syrup caramelizes, turning a rich golden colour.
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Pour the syrup over the oranges and set aside for at least 1 hour.
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Just before serving, garnish the oranges with the pine nuts and chopped mint.
