Oranges in Marsala Recipe

This is a yummy, quick, light dessert recipe from Ruth Reichl’s Gourmet Today which I often use when I feel like having something more than just fruit after dinner, but I don’t want to take much time making dessert. Oranges are the recommended fruit for this recipe, but Uglifruit and other types of fruit are also great.


5 navel oranges
1/2 cup sugar
1/2 cup sweet Marsala


1. Squeeze enough juice from half of an orange to measure 2 tablespoons.

2. Peel oranges, removing all white pith, and keep in segments or cut into bite-sized pieces.

3. Heat sugar in a dry small heavy saucepan over moderate heat, stirring with a fork to heat evenly, until it starts to melt. Stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is a dark amber caramel.

4. Carefully add orange juice and wine (caramel will harden and steam vigorously) and cook over moderately low heat, stirring, until caramel is dissolved, about 5 minutes. Remove sauce from heat.

5. Either spoon the caramel over orange slices/segments and let cool for at least 30 minutes before serving, or let the caramel cool first, then dip the orange slices/segments into the caramel.


2 responses to this post.

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