Oranges are the star of the show in the middle of winter. I prepared these oranges as a bright addition to our Sunday brunch. They would also make a lovely dessert with espresso and biscotti. Save the syrup in the refrigerator and you will be all set for your next cocktail.
8 oranges – I uses a mix of naval, Cara Cara, and blood red
1 1/4 cup sugar
1/3 cup water
4 star anise pods
4 cinnamon sticks
Metod of Preparation:
- Peel 2 oranges with a paring knife or sharp vegetable peeler. Make sure most of the white pith if off each peel. Cut into thin strips the size of matches.
- Fill a small saucepan with halfway water. Bring to a boil and add the orange peel. Cook for 5 minutes; drain and set aside.
- Cut a slice off the top and bottom of each of the remaining 6 oranges, exposing the fruit beneath the peel. Holding the orange firmly on a cutting board, slice off the peel in wide strips, cutting off the pith and membrane with it to reveal the fruit sections. Cut the orange crosswise into slices 1 inch thick and place in a large, heatproof bowl. Remove seeds as necessary.
4. In a heavy sauce pan, combine the sugar and water, star anise, peppercorn, and cinnamon. Place pan over medium heat, bring the mixture slowly to a boil. Stir to dissolve the sugar and cook until the the syrup has slightly thickened, about 10 minutes.
5. Add the reserved cooked peel. Pour syrup over oranges and serve.