Oranges in Plum Wine

Sushi For Dummies

This simple dessert of oranges in plum wine is easy, beautiful, and refreshing. The plum wine complements the oranges wonderfully, and you can prepare this dessert up to a day ahead of serving it.

Preparation time: 15 minutes, plus 30 minutes to marinate the orange segments

Yield: 4 servings

4 large navel oranges

1 to 2 tablespoons sugar

1 cup plum wine

4 mint sprigs

Rinse and dry the oranges.
Zest one of the oranges.
Peel the oranges with a sharp knife.

Don’t leave any white pith, which is bitter, on the fruit.
Slice the oranges into segments, between their membranes.

Hold them over a bowl while you slice them to catch the juices.
Drop the segments into the juice.
Squeeze any remaining juice out of the orange membranes.
Taste the juice in the bowl and add sugar, as desired.
Pour the plum wine over the oranges.
Marinate them for 30 minutes or so in the refrigerator to soften the flavors.
Serve the oranges in the plum wine juice, garnished with orange zest and mint leaves in 4 individual bowls.

Per serving: Calories 191 (From fat 4); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 1mg; Carbohydrate 35g (Dietary fiber 5g); Protein 2g.

About This Article

About the book author:

‍Judi Strada has a bachelor’s degree in Russian studies, which led her to study other cultures through their foods. She was the food consultant and spokesperson for The Sheraton World Cookbook and The Culinary Festival Cookbook and coauthor of The Best of San Diego. She is a frequent cooking guest on television and radio shows on both coas ts. Judi, an award-winning writer, is currently food editor of San Diego Magazine; kitchen garden editor of Garden Compass Magazine; and a member of the Authors Guild, the American Federation of Television and Radio Artists, the International Association of Culinary Professionals, and the James Beard Foundation. She is founding president of Les Dames d’Escoffier, San Diego.

Mineko Takane Moreno, born and raised in Tokyo, received her degree in French literature. Her love of food has inspired a lifelong education in many cuisines, including Japanese, Chinese, French, and Italian. Moving to San Diego in 1973, she began teaching Japanese cuisine, with a specialty in sushi. She currently teaches dozens of sushi classes a year at seven culinary schools, including Macy’s, Williams-Sonoma, and Sur la Table. Mineko consults with restaurants wishing to put sushi and other specialties on their menu. Her culinary work has been featured in numerous print publications and on television and radio shows. She is a member of the International Association of Culinary Professionals.