Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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