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Fruits Greek Desserts, Fruits 6 Servings

INGREDIENTS

8 Navel oranges
1/2 c Sugar
2 c Mavrodaphne or ruby port
1 Bay leaf
1 Clove

INSTRUCTIONS

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 Sent to me by Bill
<wight@odc.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 156
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2mg
Potassium: 310.3mg
Carbohydrates: 40.1g
Fiber: 4.1g
Sugar: 32.5g
Protein: 1.7g


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