| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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 | |
| Source: Recipes from a Greek Island – by Susie Jacobs | ||
| ISBN: 0-671-74531-X |
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. Typed for you by Karen Mintzias Sent to me by Bill <wight@odc.net>
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