ORANGES IN HONEY-MARSALA SAUCE

1/4 cup honey (or 1/3 cup if the oranges are tart)
1/4 cup water
1/4 cup sweet Marsala wine
Zest from 2 oranges
2 tablespoons fresh lemon juice
4 large seedless oranges

Stir together the honey, water, wine and orange zest in a medium saucepan. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the syrup is reduced by about one-third, about 10 minutes. (It will still be thin in consistency.)

Remove from the heat and set aside to cool. Stir in the lemon juice.

Slice off about 1/2 inch from the top (stem end) and bottom of each orange. To remove the remaining zest and white pith, stand each orange on end and cut downward all around, cutting beneath the white pith to remove the rind in strips.

Arrange the oranges in a flat dish and pour the cooled syrup over the oranges. Cover with plastic wrap and refrigerate.

TO SERVE:
Place each orange in a dessert bowl and drizzle with the syrup, then top each orange with some of the orange zest in the sauce. Serve with a serrated knife and fork. (Or, if you prefer, cut the orange crosswise into 1/4-inch slices, arrange on plates, and drizzle with the syrup.)

Tip: Generally, the darker the color, the stronger the flavor of honey. Store honey in an airtight container at room temperature. If it crystallizes, place the jar in hot water until the crystals dissolve. Or, microwave the honey container (metal lid removed) on medium power for 5 to 10 seconds.

Servings: 4
Source: The Spirited Vegetarian: Over 100 Recipes Made Lively with Wine and Spirits by Paulette Mitchell