Subtly spiced and lovely to look at, these oranges from Sorrento will bring any dinner to a triumphantly refreshing close. They are also to be considered as an elegant alternative to ice cream, on any occasion that it might be served at home.
The peel and the sliced orange are marinated separately for about two days, the latter with cloves and cinnamon. When it has finished marinating, the peel is sliced into very fine julienne strips, coated with dark caramel, and drenched with the spiced, aromatic juices of the orange marinade. The orange slices and the caramelized wisps of peel are then combined. The dish is ready to serve after a few hours of refrigeration, but it will also keep for several days.
© 1986 Marcella Hazan estate. All rights reserved.