1 tablespoon butter
1/3 cup fresh orange juice with pulp
1/3 cup sugar + 3 tablespoons
5 eggs, separated
3 teaspoon grated orange zest
1/2 cup navel orange sections
3 tablespoons orange marmalade
1 tablespoon Grand Marnier
Butter four (1 1/2 cups) soufflé dishes and chill.
Pour orange juice into a large mixer bowl. Add 1/3 cup sugar and egg yolks. Add 2 tablespoons grated rind and whisk until lemon colored.
Beat egg whites with remaining sugar to stiff peaks. Blend in about 1/4 of egg whites into yolk mixture. Fold in remaining whites.
Divide among prepared dishes. Smooth tops slightly. Bake at 450°F about 12 minutes.
Meanwhile, combine remaining zest with orange sections, marmalade and Grand Marnier in a saucepan over medium heat and warm.
To serve, make a hole in center of each soufflé and add some of sauce.