2	medium navel oranges, about 6 ounces (240 g) each

2	teaspoons (10 g) firmly packed brown sugar

2	teaspoons (10 ml) dry sherry

2	teaspoons (9 g) reduced-fat soft margarine

ground cinnamon

pinch of ground ginger

1. Cut each orange in half crosswise. Using a grapefruit knife, carefully cut around fruit in each half to separate it from the peel and membrane, leaving the orange section in the shell. Arrange the orange halves in a small baking dish.
2. Sprinkle each half with 1/2 teaspoon (2.5 ml) of the brown sugar and sherry. Dot each half with 1/4 of the margarine. Sprinkle each half with cinnamon and ginger. (Can be made ahead to this point).
3. Just before serving, preheat the broiler. Broil the orange halves 4 inches (10 cm) from the source of heat until hot and bubbly, about 3 minutes. Serve warm, using a dessert spoon.