| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 3/4 |
c |
Water |
| 3/4 |
c |
Red wine |
| 4 |
|
Whole cloves |
| 2 |
ts |
Cassia bark, broken in small pieces |
| 1 |
sm |
Piece dried ginger root |
| 4 |
lg |
Oranges |
|
|
Grated orange peel (opt) |
|
|
Half-and-half |
INSTRUCTIONS
In a saucepan, combine sugar and water and heat slowly, stirring to
dissolve sugar. Add wine, cloves, cassia bark and ginger. Bring to a boil
and boil until slightly thickened and syrupy. Cool 5 minutes.
Meanwhile, using a sharp knife, peel oranges, removing all bitter white
pith. Cut oranges in 1/4"-thick slices and place in a shallow dish. Strain
wine syrup over oranges. Cover and chill several hours or overnight,
turning slices occasionally in syrup.
Using wooden picks, secure orange slices together to form whole oranges and
place in a serving dish. Pour wine syrup over oranges. Garnish with orange
peel, if desired, and serve with half-and-half.
NOTE: If desired, serve oranges in slices rather than as whole oranges.
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