Sliced Oranges in Marmalade Syrup
A recent trip to Spain reintroduced me to tapas, the snacks served in Spanish bars and restaurants. A little later, entertaining six friends at my home, I took inspiration from the Sunday lunch tapas buffets I’d visited in Bilbao.
The tortilla, a sort of Spanish potato frittata, and the sauteed peppers with shrimp and the sliced oranges in syrup with fresh mint make a fine lunch. They could also be the basis of a sumptuous buffet with ham or grilled sausages; Spanish cheeses; cocktail-size bacon, lettuce and tomato sandwiches; cucumber salad; sliced melons and pineapple and a simple pound cake. Because this menu is served at room temperature, it works in all seasons.
Place the sugar, water, orange juice and marmalade in a small saucepan. Bring to a boil. Cook until the mixture is syrupy, 3 to 4 minutes. Remove from the heat. Stir in thezest and vanilla.
To remove the rind from the oranges, cut a flat top and bottom on each orange. Set each orange on a cutting board. Use a sharp knife to cut the rind from each orange, working from top to bottom, slicing away all the rind and pith, going right to flesh. Cut the oranges crosswise into 1/3-inch thick slices. Place in a bowl. Add the syrup and coat the slices. Refrigerate the oranges at least 4 hours or overnight.
Serve the oranges chilled or at room temperature. Just before serving, thinly slice the mint leaves and sprinkle over the oranges.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
