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Dessert
4 servings
15 minutes
0 minutes
Chef Mineko Takane Moreno
4 large Organic Navel Oranges
1 tablespoon sugar
1 cup plum wine
2 tablespoons organic orange zest
4 sprigs mint
Rinse and dry the oranges. Peel the oranges with a sharp knife, being careful to avoid leaving any white pith, which is bitter, on the fruit.
Slice the oranges into segments, between their membranes, holding them over a bowl to catch the juices as you do so. Drop the segments into the juice.
Squeeze any remaining juice out of the orange membranes. Taste the juice and add the sugar, as desired.
Pour the plum wine over the oranges and marinate them for 30 minutes or so in the refrigerator to soften the flavors.
Serve the oranges in the plum wine juice, garnished with orange zest and mint leaves in 4 individual bowls. Or serve the oranges in one large bowl and let everyone help themselves.
Vary the recipe by using just pink grapefruit or pummelo, or in combination with oranges. Instead of cutting the fruit in segments, peel and slice the fruit into rounds.
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