Poached Oranges with Candied Zest and Ginger

A Festive Finale: Poached Oranges with Candied Zest and Ginger

The holidays are a whirlwind of activity – the shopping, the baking, the endless to-do lists. But amidst the chaos, there's always time for a little bit of elegance, a moment of quiet reflection, and a truly exquisite dessert. This year, my contribution to the festive feast is a dish that's as beautiful as it is delicious: poached oranges with candied zest and ginger. It's a simple recipe, surprisingly easy to execute, yet the final product is utterly captivating.

I remember my grandmother making this dish during the holidays. The aroma of simmering oranges and warm spices would fill the house, creating a magical ambiance. The vibrant golden color of the oranges, glistening with a delicate syrup, always felt like a symbol of warmth and celebration. And let's be honest, the taste is simply heavenly – a perfect balance of sweet, tangy, and spicy. It's not just a dessert; it's an experience.

The candied zest and ginger are the stars of the show, adding a delightful textural contrast and a burst of flavor. They’re beautifully translucent after their sugary bath, like little jewels scattered across the golden orbs. The process of candying is surprisingly simple, but it requires patience – a gentle simmering, a repeated rinsing, and the watchful eye of a dedicated cook. But trust me, the result is well worth the effort.

The poaching of the oranges themselves is equally straightforward. It's a gentle process, a slow simmer in a fragrant bath of wine, orange juice, and Grand Marnier. The oranges become incredibly soft and juicy, their flavors infused with the subtle sweetness of the syrup. I’ve experimented with different types of wine and found that a dry white wine works best, allowing the citrus notes of the oranges to shine through.

This dessert is more than just a sweet treat; it's a memory maker, a conversation starter, and a symbol of the holiday spirit. It's a dish that embodies the essence of festivity, the warmth of family gatherings, and the joy of simple pleasures. This is my little contribution to those wonderful memories, a small taste of happiness that I'm more than happy to share. I often arrange the oranges on a beautiful platter, garnished with a sprig of rosemary or a few fresh cranberries. The presentation is as important as the taste, after all.

So, take some time this holiday season to create something special. Try this recipe and let the aromas of Christmas past fill your home. The smiles on your guests’ faces, as they savor this delightful dessert, will be the best reward. Remember, the heart of the holidays lies not just in the grand feasts, but also in the smaller moments of joy and connection, like sharing a simple yet elegant dessert that’s made with love.

Ingredients: 1/4 teaspoon salt, 1 1/2 cups water, 2 cups sugar, 1 cup fresh orange juice, 1 1/2 cups dry white wine

Step-by-step

• Peel ginger and halve crosswise. Cut pieces lengthwise into 1/16-inch-thick slices, then cut slices into 1/8-inch-wide julienne strips and transfer to a 2-quart heavy saucepan.
• Remove zest from 3 oranges in long wide strips with a vegetable peeler, removing any white pith from zest with a paring knife, and add to ginger in pan. Fill pan three-fourths full with cold water and bring to a boil. Boil 1 minute, then drain in a sieve. Return zest and ginger to pan and refill with cold water. Bring to a boil, then reduce heat and simmer, uncovered, 10 minutes. Drain zest and ginger. Repeat simmering with more cold water for another 10 minutes, then drain.
• Bring 1 1/2 cups water, 1 cup sugar, and salt to a boil in saucepan, stirring until sugar is dissolved. Add zest and ginger and gently simmer, uncovered, stirring occasionally, until zest and ginger are completely translucent and syrup is thickened, 15 to 20 minutes. Drain candied zest and ginger in a sieve, discarding syrup.
• Meanwhile, cut 1/2 inch from top and bottom of all oranges with a sharp knife, exposing fruit at both ends. Cut peel and pith from sides (leaving no white parts) with a paring knife, trimming fruit if large (but retaining orange shape) to 2 1/2 to 2 3/4 inches wide at middle. Discard trimmings.
• Bring wine, orange juice, 1/2 cup Grand Marnier, and remaining cup sugar to a boil in a deep 12-inch heavy skillet, stirring until sugar is dissolved, then boil 3 minutes. Add oranges, arranging in 1 layer, and simmer, covered with a tight-fitting lid, 10 minutes. Transfer oranges with a slotted spoon to a serving dish, inverting them (so syrup coats oranges). Add candied zest and ginger to syrup and boil over moderate heat, uncovered, until syrup is thickened and mixture is reduced to about 1 1/4 cups, 10 to 15 minutes. Remove from heat and stir in remaining 2 tablespoons Grand Marnier.
• When oranges are cool enough to handle, cut each crosswise into thirds on a cutting board, then reassemble "whole" in serving dish. Spoon zest mixture, including syrup, over oranges, arranging zests and ginger decoratively over them. Chill oranges in serving dish until cold, at least 1 hour.
• Just before serving, spoon syrup in dish over oranges to coat. Serve chilled or at room temperature.