Ingredients
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5
-
5
-
2
-
1
-
2
-
1
-
-
-
-
-
-
-
-
-
Directions
Spanish Oranges in Wine,Especially pretty if you use two or three colors of oranges, e.g., navel, blood orange, yellow. Prep time does not include chilling. I haven’t made this yet…posting for ZWT3. I will update when I have made it.,June 02, 2007…First off, if you’ve never tried the Indonesia Cinnamon Sticks IT IS A MUST. I bought these at Penzeys and they are to die for. I did purchase a bottle of Rioja as BarbryT noted. Excellent flavor and I am adding this to my it’s a keeper cookbook.,French Tart could have beeen photographing our version of this lovely dessert–except that we used a combination of blood and navel oranges. We also opted for creme fraiche and some fresh mint from the garden. used a nice temperanillo.
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Steps
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1
Done
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Peel 4 of the Oranges, Removing Skin and All Pith; Cut Into Thin Round Slices. Remove Seeds. |
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2
Done
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Squeeze One of the Oranges, Reserving Both Juice and Zest/Thin Peel. |
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3
Done
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Place the Peel and Juice from the Orange, the Cloves, the Cinnamon Stick and the Sugar in a Pan and Heat Slowly For 15 to 20 Minutes. |
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4
Done
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After the Flavorings Have Infused Into the Juice and Reduced Somewhat, Remove the Orange Peel, Cloves and Cinnamon Stick from the Liquid and Add the Wine - Continue Heating For a Few Minutes. |
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5
Done
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Place the Orange Slices in a Serving Dish and Pour the Liquid Over the Oranges - Refrigerate Before Serving. |
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6
Done
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Garnish With Whipped Cream Sprinked With a Bit of Cinnamon. |
