Oranges Poached in Riesling and Rosemary Syrup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 750-ml bottle johannisberg riesling |
2/3 cup sugar |
4 navel oranges, peel and white pith removed, oranges cut crosswise in half |
2 3x1/2-inch strips orange peel (orange part only), cut into slivers |
1 teaspoon fresh whole rosemary leaves (stripped from stems) |
Directions:
1. Combine wine and sugar in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 10 minutes. Add oranges, peel, and rosemary. Simmer 8 minutes to blend flavors. Using slotted spoon, transfer oranges to medium bowl. Boil liquid in saucepan until reduced to 1 1/3 cups, about 8 minutes. Pour syrup over oranges. Refrigerate until well chilled, about 4 hours. (Can be made 1 day ahead. Cover and keep chilled.)
|
|