Ready to eat , simply made seasonal dish. which fulfill your hunger sweetly.
45 minutes plus chilling time.
8 juicy thin-skinned oranges
225 g / 8 oz sugar
150 ml / 5 fl oz Marsala
juice of 1 lemon
1- Using a potato peeler, pare the zest thinly from half the oranges. Cut into neat 2 mm / 1/12 in strips of equal lengths.
2- Remove the remaining peel from all the oranges making sure that you take off the outside membrane and every scrap of the bitter white pith.
3- In a heavy-bottomed pan combine the sugar with the Marsala, lemon juice and 150 ml / 5 fl oz water. Bring to the boil over a low heat, stirring occasionally. Stir the strips of zest into the syrup and simmer, Stirring constantly, until the syrup is reduced by about on third.
4- Using a sharp serrated knife, slice each orange horizontally on a shallow plate to catch the juice. Remove the pips with the point of a knife, then reassemble each orange by sticking a long cocktail stick vertically through the slices to hold them together.
5- Arrange the oranges in a glass bowl. Stir the orange juice caught on the shallow plate into the syrup and spoon the syrup over the oranges. Decorate each one with a little pile of caramelized zest. Chill until ready to serve.
* This delicious dessert, aranci all Marsala, users two of Sicily's best known products--oranges and Marsala.
* If you find the syrup hardens before step 5, reheat and add a little more orange juice from an extra orange.
Photo credit goes to = www.nicoleparton.blogspot.com