Fried Pound Cake With Orange Syrup

• 1 cup fresh orange juice
• 1/3 cup sugar
• 1 1/2 tablespoons finely grated orange zest
• 6 navel oranges
• 2 large eggs
• 3/4 cup milk
• 12 slices poundcake, 3/4 inch
• blueberries (to garnish)

1. Combine orange juice, sugar and orange zest in a medium saucepan.
2. Bring to a boil, stirring continuously, until the sugar is dissolved.
3. Remove from heat and let cool to room temperature.
4. While the sauce cools, peel oranges with a sharp knife (be sure to remove all of the white part- is it called pith?).
5. Segment oranges and place in a bowl.
6. Pour the syrup over the oranges and refrigerate until chilled (about 2 hours).
7. Whisk eggs and milk together in a shallow dish.
8. Dip slices of pound cake in egg mixture, evenly coating both sides.
9. Cook pound cake slices, a few pieces at a time, in a lightly greased skillet over medium heat for 2 1/2 minutes on each side or until golden brown.
10. Serve with orange syrup and garnish with blueberries.

orange juice, sugar, orange zest, oranges, eggs, milk, poundcake, blueberries

Taken from www.food.com/recipe/fried-pound-cake-with-orange-syrup-92844 (may not work)