1 karen mintzias
8 navel oranges
1/2 cup sugar
2 cup mavrodaphne or ruby port
1 bay leaf
1 clove
Remove the zest of 2 of the oranges with a zester; or pare finely
with a vegetable peeler, then cut into thin julienne strips. With a
very sharp knife, cut off the skin and outside membrane of all the
oranges, so you have glistening orbs of golden pulp. Do this over a
bowl to catch escaping juice.
Choose a saucepan just large enough to hold 2 oranges at a time and
put in the escaped juice and remaining ingredients. Dissolve the
sugar and simmer for 5 minutes. Submerge 2 oranges at a time and cook
just long enough to warm them through - about 3 minutes. If they bob
up, place a small weighted saucer over them. Remove to a serving dish
and continue with the next pair until finished.
Boil to reduce the syrup by half, drizzle over the oranges, and chill.
Source: Recipes from a Greek Island - by Susie Jacobs ISBN:
0-671-74531-X
Typed for you by Karen Mintzias
Serves: 6
Recipe Categories: Fruit
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