Oranges in marsala recipe
Oranges in Marsala recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
Ingredients
| 6 large | oranges |
| 2 glass(es) | Marsala wine |
| 50 g | walnut halves |
| sugar, to taste |
Instructions
It is necessary not only to peel the oranges and remove all pith, it is also necessary to remove the membranes between the segments. The easiest way to do that is to start with a sharp paring knife.
Remove about ¾ inch or 1.5-2cm from the top and bottom of one orange. This should expose the thickness of the pith. Remove one strip of peel in a single cut from top to bottom, starting slightly inside the flesh of the orange and following the curve of the orange, maintaining an equal cutting depth as best possible. Rotate the orange and remove a second strip in the same fashion. Remove the remaining peel.
Hold the orange in the palm of your hand and you should be able to identify just where the membranes are located. Cut from just inside of the membrane down to the centre of the orange, and no further. Drop the segment into a bowl. Repeat for the remaining segments. Once all the segments have been removed, you can squeeze out the remaining juice and add that to the bowl and discard the remains. Repeat for the remaining oranges.
The more you do this, the easier it will become.
Dust the orange segments with a little sugar as you complete each orange.
Sprinkle the Marsala once all 6 oranges have been segmented and refrigerate for at least 2 hours. Divide between servings and add a few walnut halves immediately before serving.
Do not serve with wine as they will probably clash.
Options:
Replace oranges with at least 8 medium-large yellow peaches, stoned, skinned, and thinly sliced.
Preparation time:
ca. 20 min
medium
n/a
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