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Fresh Oranges with Spiced Red Wine Syrup

Adapted By Brennan's 27 Sep 2018

Serving Size:Serves 8


1 750ml bottle dry red wine

1 cup plus 1 Tablespoon sugar

1 cinnamon stick, broken in half

8 SweetBurst Navel Oranges

Adapted From:

An easy, elegant dessert that is wonderful served with slices of lemon sponge cake, vanilla bean ice cream, or whipped cream spiked with cinnamon and vanilla. Try serving in a martini glass

Bring wine, 1-cup sugar, and cinnamon to boil in large saucepan, stirring until the sugar dissolves. Boil until reduced to 1 cup, about 8 minutes. Cool syrup completely. Cover and chill until cold. (Can be made 1 day ahead. Keep chilled.)

Finely grate peel from 2 oranges. Mix peel and 1-tablespoon sugar in small bowl. Using a small sharp knife cut off peel and white pith from all oranges. Working over a large bowl, cut between membranes and release segments. (Can be made 1 day ahead. Cover orange segments and sugar peel separately and chill.) Divide oranges and juice among 8 bowls. Drizzle syrup over and sprinkle with orange peel.