Citrus Segments with Red Wine Syrup

Serves 4

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 wine, sugar and cinnamon; 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.

A note about gluten: This recipe is gluten free.

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 (click here for recipe), Individual Meringue Shells (click here for recipe) filled with whipped cream, or Classic French Crêpes (click here for recipe).