| 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 |
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)
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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