Oranges in Wine

This is the kind of dessert that belongs at the end of a long, wine-filled dinner. Fresh oranges bathed in a spiced red wine syrup infused with cinnamon and lemon slices. It’s light, it’s gorgeous in a crystal bowl, and it takes almost no effort.

The syrup comes together in 15 minutes: sugar and water dissolved together, then simmered with red wine, cinnamon, and lemon until the flavors meld into something fragrant and deep ruby-colored. Strain it over the oranges and let the fridge do the rest.

Four hours of chilling is the minimum. The oranges absorb the wine syrup gradually, turning slightly translucent at the edges and picking up that warm spice flavor throughout.

Chef Tips

• Use navel oranges and peel them cleanly, removing all the white pith. Pith turns bitter in the syrup.
• Slice the oranges into rounds or segment them for a more elegant presentation.
• Choose a medium-bodied red wine you’d enjoy drinking. Cooking concentrates flavors, so a harsh wine makes a harsh syrup.
• Serve cold, straight from the fridge. The chill makes the wine syrup and oranges extra refreshing.

Variations

• Add a star anise pod or a few whole cloves to the syrup for a more complex spice profile.
• Use blood oranges when in season for a darker, more dramatic color and berry-like flavor.
• Splash in a tablespoon of Grand Marnier or Cointreau after straining for an extra layer of orange flavor.