Heat your broiler.

Cut tops and bottoms off oranges, exposing the flesh inside and creating a flat edge that you can stand it up on. Then slice off all the white from each orange. Cut skinned oranges into 1/2-inch crosswise slices, so that each resembles a wheel or flower.

Line a heavy baking sheet with foil and lightly coat it with oil or nonstick spray. Arrange orange slices in one layer on it.

Dab or schmear each slice with a little bit of brown sugar (about 1/4 teaspoon on each).

Run under the broiler until they begin to brown on top; this can take anywhere from 5 minutes in a very good broiler to 10 to 15 minutes.

Transfer oranges and any juices on the tray to a bowl, cover with plastic wrap and chill in the fridge for several hours or overnight. More juices will have puddled by the morning.

Place a few orange slices in a small glass or cup, top with yogurt, a spoonful of juices, and mint.