|
| recipe title: |
Portokalia se Mavrothaphne - Oranges in Red Wine |
| category: |
Desserts |
| keywords: |
Fruits |
| servings: |
6 |
| ingredients: |
8 Navel oranges
1/2 c Sugar
2 c Mavrodaphne or ruby port
1 Bay leaf
1 Clove
|
| directions: |
|
|
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
|
|
|
