Oranges all’italiana

Ci scusiamo. Al momento non è disponibile alcuna traduzione italiana per questa pagina.

This is even better if you can find Sicilian blood oranges! –Jackie Capurro

  • 4 large oranges
  • 3 tablespoons sugar
  • 1/4 cup raisins
  • 1 tablespoon grappa or other liqueur 
  • 2 tablespoons high-quality balsamic vinegar
  • mint leaves for garnish
  1. Peel the oranges, and cut them into large rounds about 1/2-inch thick
  2. Place each slice in a large frying pan, sprinkle with the sugar, and add the raisins. (You may have to do this in two batches.)
  3. Add 2 tablespoons water, and cook over high heat for the first 3 minutes.
  4. Lower the heat, and cook for 4 more minutes, flipping the oranges halfway through.
  5. Pour in the grappa, and let it evaporate.
  6. Arrange the oranges on a plate, add the sauce from the pan, and let cool to room temperature (do not put in the refrigerator)
  7. Drizzle with the balsamic vinegar, and serve, garnished with mint. Serves 4.

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