Using a sharp knife, cut about ½" 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 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 in the refrigerator, covered, for 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.
- Grapefruits, tangerines and blood oranges work in this recipe, too, as pictured.
- Serve over pound cake, angel food cake, cheesecake or meringues (all 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.
- Grated citrus zest is a great way to add a punch of flavor to all manner of recipes and dishes – from salad dressing to pasta – without adding calories, fat, sugar or salt. A microplane grater or zester will make zesting citrus easiest, but you can also use the fine side of a box grater. Simply drag the fruit across the cutting surface to remove only the colored part of the peel. Alternatively, you can use a vegetable peeler to carefully remove just the colored part of the peel, then very finely mince these strips with a knife. In all cases, avoid the underlying white pith, which is bitter and unpalatable.