3 oranges, peeled and juiced
6 lemons, sliced into 1/4 inch rounds
3/4 cup olive oil, divided
Fill a larger pan with ice and pour what you have drained onto the bottom of the large rim mold. Cube and refrigerate orange round.
Place orange slices in small saucepan using orange juice instead of lemon juice to cover, discarding pulp. Wet hands with lemon juice until well coated.
Warm some olive oil in large skillet over medium heat. When oil is hot, stir into orange juice; bring to a boil and slowly pour into mold. Pour lemon syrup over fruit pieces and a dash lemon zest over all.
Bake at 350 degrees F (175 degrees C), until a glass of orange juice has been served and orange slices are tender. Let cool in pan for 10-15 minutes in pan, then place on plate. Serve warm or cold.