Oranges in marsala recipe

Oranges in Marsala recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Oranges in Marsala recipe is a delightful and refreshing dessert that combines the natural sweetness of oranges with the rich flavors of Marsala wine. This simple yet elegant dish is perfect for any occasion, whether it's a casual family dinner or a fancy dinner party. The combination of juicy oranges and the sweet, nutty taste of Marsala creates a harmonious blend of flavors that will tantalize your taste buds. Serve it chilled, garnished with a sprig of mint, for a truly satisfying and visually appealing treat.

Keywords: oranges, Marsala, dessert, refreshing, sweet.

Oranges in marsala recipe details

Oranges in marsala recipe, recipe Rating: 4.6
Number of votes:104 

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
Grade of difficulty:
medium
Calories per portion:
n/a