KCBS Radio’s food and wine editor Narsai David is happy to once again share a favorite recipe from his home kitchen. This week, he focuses on a simple desert — spiced oranges. If you want to make it a fat-free treat, just leave out the whipped cream.
Narsai’s Spiced Oranges
- 4 navel or Cara Cara oranges
- 1 lemon
- 2 cups water
- 1 cup sugar
- 6 cloves
- 6 allspice
- 1 stick cinnamon
- 2 bay leaves
- Optional: Grand Marnier or other orange liqueur
Grate the skin of one orange and the lemon and set aside for garnish.
Using a knife, remove the skin and white tissue from the oranges. Save the peels from two oranges,
Make two cuts across halfway through the oranges so that they can be spread like a lotus into four segments.
Make a syrup with the saved orange peels, lemon juice, water, sugar, and spices. Simmer in covered pot for about 30 minutes
Strain the boiling syrup over the peeled oranges and let cool. Refrigerate overnight, or up to one week.
Serve in a bowl with some syrup.
Garnish with grated orange and lemon zest, and a splash of Grand Marnier.
Optional: Spread open the cut end of orange, lotus like, and decorate with a little whipped cream before sprinkling with the zest.