Oranges Poached In Riesling And Rosemary Syrup Recipe - Cooking Index
1 | Johannisberg Riesling - (750 ml) | |
2/3 cup | 131g / 4.6oz | Sugar |
4 | Navel oranges - peel and white | |
Pith removed, oranges halved crosswise | ||
2 | Strips orange part of peel - (3" by 1/2") - cut into slivers | |
1 teaspoon | 5ml | Fresh whole rosemary leaves - stripped from stems |
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.)
This recipe yields 4 servings.
Source:
Bon Appetit, October 2002
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