Oranges with Spiced Wine Syrup

by Karin Calloway Fruit is nature’s perfect dessert. But when you want to make a simple preparation of orange segments or poached pears extra special, this zippy Spiced Wine Syrup is a wonderful, make ahead sauce. Plus, the proportions are so simple to remember (a bottle of wine, a cup of sugar, and two cinnamon sticks), that you can simmer the sauce while enjoying a weekend getaway at a cabin or beach house without consulting a recipe. The oranges in the syrup are the perfect ending to a tapas buffet. Be sure to use a hearty Spanish red wine when you’re preparing it to end a fun evening of tapas with your friends. Wine Syrup 1 bottle (750-ml) dry red wine 1 cup sugar 2 cinnamon sticks, broken in half Bring wine, sugar and cinnamon to boil in a medium saucepan, stirring until sugar dissolves. Boil until reduced to about 1 cup, about 25 minutes, watching carefully near the end so that the wine doesn’t caramelize. Cool syrup completely. Cover and chill. Oranges 8 oranges 1 tablespoon sugar Finely grate peel from 2 oranges. Mix peel and sugar in small bowl. Cut the oranges into segments, working over large bowl to catch the juice. Divide oranges and juice among 8 dessert bowls. Drizzle syrup over and sprinkle with sugared orange peel. Makes 8 servings.

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