Oranges in Marsala oranges with marsala wine


4 1/2 navel oranges
12 cup sugar
12 cup Lombardo Marsala Sweet wine


1 Squeeze enough juice from 1/2 orange to measure 2 tablespoons
2 Cut peel, including all white pith, from remaining 4 oranges with a sharp knife and discard, then cut oranges crosswise into 1/4-inch-thick slices
3 Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt
4 Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel
5 Add juice and wine carefully (caramel will harden and steam vigorously)
6 Cook over moderately low heat, stirring, until caramel is dissolved, about 5 minutes
7 Remove sauce from heat
8 Arrange orange slices, overlapping, in 4 shallow bowls and spoon sauce over fruit
9 Let marinate at least 30 minutes before serving
10 Cooks' note: Orange slices with sauce can be prepared 4 hours ahead and kept, covered, at room temperature