Portokalia se mavrothaphne - oranges in red wine
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Portokalia se mavrothaphne - oranges in red wine
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Last updated 6/12/2012 12:56:01 AM. Recipe ID 18043. Report a problem with this recipe.
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      Title: Portokalia se mavrothaphne - oranges in red wine
 Categories: Desserts, Fruits
      Yield: 6 servings
 
      8    Navel oranges
    1/2 c  Sugar
      2 c  Mavrodaphne or ruby port
      1    Bay leaf
      1    Clove
 
  Remove the zest of 2 of the oranges with a zester; or pare finely
  with a vegetable peeler, then cut into thin julienne strips.  With a
  very sharp knife, cut off the skin and outside membrane of all the
  oranges, so you have glistening orbs of golden pulp.  Do this over a
  bowl to catch escaping juice.
  
  Choose a saucepan just large enough to hold 2 oranges at a time and
  put in the escaped juice and remaining ingredients.  Dissolve the
  sugar and simmer for 5 minutes.  Submerge 2 oranges at a time and
  cook just long enough to warm them through - about 3 minutes.  If
  they bob up, place a small weighted saucer over them.  Remove to a
  serving dish and continue with the next pair until finished.
  
  Boil to reduce the syrup by half, drizzle over the oranges, and chill.
  




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Recipe ID 18043 (Apr 03, 2005)

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