Citrus Segments with Red Wine Syrup
8 navel oranges
- Red Wine Syrup (recipe below), to taste
- freshly cracked Kowalski's Black Peppercorns (optional)
Using a sharp knife, cut about 1/2" from both ends of each orange, exposing the flesh. Set the fruit on one end and slice off strips of peel and white pith using a steady downward motion while following the curve of the fruit. To segment, hold orange over a bowl in your open palm; carefully slice between the membrane and the edge of each segment's flesh to remove the orange fruit. Squeeze membranes over the bowl to capture the remaining juice; discard membranes. Divide orange segments and captured juice among 8 serving dishes. Drizzle with Red Wine Syrup and sprinkle with pepper, if desired.
RED WINE SYRUP: In a large saucepan, combine 750 ml. dry red wine, 1 cup sugar and 1 cinnamon stick; bring to a boil, stirring to dissolve sugar. Boil until reduced to 1 cup (18-25 min., depending on the size of the pan and how vigorously it boils); cool completely. Cover and chill until cold. Store syrup, covered, in the refrigerator up to 3 weeks. Use extra syrup over meat, poultry or fish or to sweeten smoothies, cocktails or yogurt. It's also great drizzled over cake or cheesecake.
Good to Know:
- Grapefruits, tangerines and blood oranges work in this recipe, too. You can also try other fruits – pineapple, grapes, melon, stone fruits and more.
- Serve over pound cake, angel food cake, cheesecake or meringues from the Bakery Department, or on ice cream or gelato.
- This recipe goes great with Simple Cheese Tart, Individual Meringue Shells filled with whipped cream, or Classic French Crêpes.