 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Ingredients:
4 1/2 navel oranges |
1/2 cup sugar |
1/2 cup sweet marsala wine |
Directions:
1. Squeeze enough juice from 1/2 orange to measure 2 tablespoons. Cut peel, including all white pith, from remaining 4 oranges with a sharp knife and discard, then cut oranges crosswise into 1/4-inch-thick slices.
2. Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add juice and wine carefully (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, about 5 minutes. Remove sauce from heat.
3. Arrange orange slices, overlapping, in 4 shallow bowls and spoon sauce over fruit. Let macerate at least 30 minutes before serving.
4. Cooks' note: Orange slices with sauce can be prepared 4 hours ahead and kept, covered, at room temperature.
5. Each serving contains about 181 calories and 1 gram fat. Nutritional analysis provided by Gourmet
|
|