Marinated Blood Oranges
When you see blood oranges in the produce aisle or at your local farmers’ market, buy a big bag and take the opportunity to turn them into eye-catching dishes like this super-simple dessert. Segmenting the fruit takes a little practice, but it makes a nice presentation. This dish proves that dessert doesn’t have to be a decadent, complicated affair; sometimes showcasing a single seasonal fruit is the best finale to a meal.
- 3 lb. (1.5 kg) blood or navel oranges
- 1 Tbs. fresh lemon juice
- 2 Tbs. sugar
- 1/3 cup (3 fl. oz./80 ml) orange liqueur, such as Tuaca or Grand
Using a sharp knife, cut a thin slice off both ends of each orange, then cut away the peel and bitter white pith, following the fruit’s curve. Holding the fruit over a bowl, cut on either side of each segment to free it from the membrane, letting the segments and juices fall into the bowl.
In a small bowl, stir together the lemon juice, sugar and orange liqueur. Pour the mixture over the orange segments and toss gently to combine. Cover and refrigerate until well chilled, at least 3 hours or up to 24 hours.
Spoon the fruit and syrup into small bowls or glasses and serve immediately. Serves 6.
Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).