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