Oranges in Marsala

1. 1

   Squeeze enough juice from 1/2 orange to measure 2 tablespoons.

2. 2

   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.

3. 3

   Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt.

4. 4

   Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.

5. 5

   Add juice and wine carefully (caramel will harden and steam vigorously).

6. 6

   Cook over moderately low heat, stirring, until caramel is dissolved, about 5 minutes.

7. 7

   Remove sauce from heat.

8. 8

   Arrange orange slices, overlapping, in 4 shallow bowls and spoon sauce over fruit.

9. 9

   Let macerate at least 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.