Portokalia Se Mavrothaphne - Oranges In Red Wine

Servings: 6
Ingredients:

8    Navel oranges
1/2 c  Sugar
2 c  Mavrodaphne or ruby port
1    Bay leaf
1    Clove

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

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