Wednesday, November 02, 2005

Oranges in Red Wine and Brown Sugar Syrup

1 - 750ml (3 cups) bottle red wine
1 cup brown sugar
1 short cinnamon stick
8 large navel oranges
1 tbs granulated sugar

In a medium saucepan over medium-high heat, bring wine, brown sugar and cinnamon to a boil, stirring until sugar is completely dissolved. Reduce heat to medium-low and simmer until syrup has reduced in volume to 1 cup; about 50 minutes. Cool completely, then cover and refrigerate.

Zest peel from 2 oranges. In a small bowl, mix peel together with granulated sugar.

With a sharp knife, remove and discard peel and white pith from oranges. Segment the oranges into the bowl by cutting between membranes. Cover segments and sugared peel separately and refrigerate.

Divide orange segments between 8 dessert bowls. Drizzle with wine syrup and garnish with sugared peel. Reserve and leftover syrup to drizzle over vanilla ice cream.


Stan said...

Pork or Beans - Kelowna Daily Courier February 26, 2009


Interesting article...describes my own background quite well. Yes, I'm afraid the "fat" diet took pre-eminance over the vegan, in our home, but the tastes still linger. Entertaining article!

S. Klassen

darcie said...

You're last name says half the story ;)
Darcie (Friesen) Hossack