INGREDIENTS

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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