A sweet and syrupy reduction of spiced wine bathes a dish of fresh oranges served with vanilla ice cream.
This recipe is part of our meal celebrating winter's tastiest fruit
Servings: Serves 8
Ingredients 1 bottle (750 ml) dry red wine , such as Pinot Noir or Tempranillo1 cup sugar1 cinnamon stick , halved1 Tbsp. cloves1 Tbsp. crushed cardamom pods8 medium oranges , chilled1/2 cup sliced orange peel , preferably organic1 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.