• 1 bottle (750 ml) dry red wine , such as Pinot Noir or Tempranillo
• 1 cup sugar
• 1 cinnamon stick , halved
• 1 Tbsp. cloves
• 1 Tbsp. crushed cardamom pods
• 8 medium oranges , chilled
• 1/2 cup sliced orange peel , preferably organic
• 1 pint vanilla ice cream (optional)

Bring wine, sugar, cinnamon stick, cloves, and cardamom to boil in large saucepan, stirring until sugar dissolves. Lower heat; simmer until reduced to 1 cup, about 50 minutes. Strain sauce into a bowl and cover. Cool completely, at least 2 hours in the refrigerator.

Remove peel and pith from oranges, working over a bowl to catch juice. Cut in half or slice into rounds. Put oranges in bowl with reserved juice.

Simmer orange peel in 1 cup water for 2 minutes. Drain; dry with paper towels.

Divide oranges and juice among 8 bowls. Add a scoop of ice cream (if using) to each and pour syrup on top; sprinkle with orange peel.