serves: 4 to 6
Sicily produces the best oranges in the world, bar none, as well as the delicious sweet wine Marsala, a wine created in the late eighteenth century by J. Woodhouse, an English merchant who wanted to import it from Sicily to England. So that the wine would survive the long hot trip, he fortified the local Marsala, like sherry or port. His first shipment reached England in 1783 and was a huge success. Marsala is 16 to 17 percent alcohol, and can be either dry or sweet. In this case, I’d go with the sweeter one.
6 navel oranges
½ cup sugar
1 cup Marsala wine
Fresh mint sprigs, for garnish
With a paring knife, cut the peel from the oranges, removing the white pith as well. Cut the oranges crosswise into -½--inch slices.
Layer a third of the orange slices in a glass serving bowl. Sprinkle with half of the sugar and a third of the Marsala wine. Layer another third of the oranges, then the remaining sugar, and another third of the Marsala. Top with the remaining oranges, and pour over them the remaining Marsala.
Cover, and refrigerate until well chilled, at least 2 hours. Serve garnished with mint.