ORANGES IN MARSALA

This is a very simple dessert and easy to put together. It's also very pretty, the oranges a nice contrast to white dishes. I've often served this dessert to guests who are concerned about calories (even though this recipe contains half a cup of sugar). Be sure to cut all the rind off the fruit; the rind is bitter. See "How to Segment Fruit" elsewhere on my blog to show you how to get rid of the skin. With a sharp knife. But be careful of your fingers.

ORANGES IN MARSALA

serves 4

4 1/2 naval oranges

1/2 C sugar

1/2 C sweet Marsala wine

1. Squeeze enough juice from 1/2 orange to measure 2 T. Cut peel, including all white pith, from remaining 4 oranges with a sharp knife and discard, then cut oranges crosswise into 1/4" thick slices.

2. Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add juice and wine carefully (caramel will harden and steam and protest vigorously). Just continue to cook over moderately low heat, stirring, until caramel is dissolved, about 5 minutes. Remove sauce from heat.

3. Arrange orange slices, overlapping, in 4 shallow bowls and spoon sauce over fruit. Let macerate at least 30 minutes before serving.

Note: can be prepared 4 hours ahead and kept, covered, at room temperature.