Sliced Oranges in Marmalade Syrup
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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.
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