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
  • 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)
  • Directions
    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.


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