by Cindi Sutter, Founder of The Spirited Table® - Recipe from Sara S. Monick - a cooking instructor since 1977; Chef and culinary travel guide extraordinaire. She studied with Madeleine Kamman, Jacques Pepin, Nicholas Malgieri & Giuliano Bugialli.
I began taking Sara's cooking classes in 1987 and her recipes continue to be timeless treasures.
8 large oranges
2/3 cup water
2/3 cup marsala or orange liqueur
3/4 cup sugar
1/4 tsp cream of tartar
- Remove a thin layer of zest from all oranges being very carful not to include the pith (the white lining). Cut into thin julienne strips. Simmer peel for 15 minutes in 2 cups of water. Drain and dry on paper towels.
- Combine remaining ingredients in a heavy saucepan. Bring slowly to a boil stirring occasionally. Add orange strips and simmer until syrup is reduced by about a third. Cool.
- Slice oranges crosswise and remove all remaining peel. Stack orange slices and secure with a toothpick. Save juices and add to syrup. Arrange oranges in bowl or shallow serving dish and spoon syrup over all.
- Decorate with peel; curled by cutting around the orange.