We often finish a meal, especially a rich one, with these lovely orange slices marinated in spices.
Whenever Spanish oranges are in season or if we can find blood oranges, both with a thick skin, we make this fantastic dessert.
INGREDIENTS & METHOD
4 Oranges
1 Teaspoon Sugar
5 Cloves
2 Cinnamon Sticks
1/4 Cup orange juice
1/4 Cup Lemon Juice
Start with a potato peeler or a very sharp knive, remove or peel the outer skin and cut them in very fine sticks. We use the peel of only one orange for this recipe.
Then use a very sharp knife and cut the entire peel and white skin.
Simply cut them in medium slices and sprinkle the sugar with the cloves and cinnamon stick.
Pour the orange and lemon juice over the slices and keep in the refrigerator for a day.
When you serve your main course, pull the orange out of the fridge and leave them at room temperature.
Serve with a small cake, cookie, mignardise or a little Madeleine.
risespice.com 
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