Oranges in Marsala

• 4 1/2 navel oranges
• 1/2 cup sugar
• 1/2 cup sweet Marsala 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 macerate at least 30 minutes before serving.

oranges, sugar, sweet marsala

Taken from www.epicurious.com/recipes/food/views/oranges-in-marsala-107831 (may not work)