Italian Macerated Oranges

There are few better ways to cap-off a rich meal than with a refreshing bowl of of fruit. In Italy, bright orange slices are marinated in lemon peel and sugar to create a light finish to a heavy meal. These simple chilled sliced oranges take on a crisp complexity worthy of tastefully cleansing any traces of preceding courses.

Arance Tagliate – Macerated Orange Slices

Macerating is simply marinating fruit in sugar and allowing the flavors to meld in the refrigerator. If a slightly sweeter desert is desired, 2-3 tbsp of Curacao or Maraschino liqueur may be added just before serving.
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Course: Dessert
Cuisine: Italian, Southern Italy
Prep Time: 15 minutes
Marinating: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6
Author: My Hungry Traveler

Ingredients

  • 6 large Eating oranges (navel, temple, tangerine, etc.)
  • 1 large Lemon, grated peel only. ½ reserved for juicing
  • 5 tbsp Sugar

Instructions

  • Using a very sharp knife, peel 4 of the oranges. Be sure to remove all the bitter white pulp.
    Cut oranges into ¼ inch horizontal slices. Remove any seeds and put slices in a shallow serving bowl. Grate lemon zest over oranges. Add sugar and squeeze the half lemon and remaining 2 oranges into the bowl.
    Carefully turn slices over a few times. Cover bowl and refrigerate at least 4 hours or better yet, overnight.
    Serve cold, flipping slices a few times in the macerating liquid.

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