Serves 6 to 8
• 6 large navel oranges
• ¾ cup sugar
• 8 to 10 whole cloves
• 1 stick cinnamon, 1 inch long
• 1¼ cups dry white wine (a good one, please)
• 2 Tbs. brandy
• seeds from 1 pomegranate
1. Peel the oranges with a sharp knife, cutting away all the white pith and outer membrane. Slice the oranges very thinly, cutting 6 or 7 slices from each one. In an attractive, medium-sized serving bowl, arrange the orange slices in layers, sprinkling each layer with some sugar and adding a few cloves and a bit of the cinnamon stick here and there.
2. When all the oranges and sugar are used up, slowly pour the wine over the slices, being careful not to wash all the sugar down to the bottom. The wine should just barely cover all the orange slices. Drizzle on the brandy, cover the bowl tightly, and let the oranges marinate in the refrigerator for several hours.
3. Just before serving, sprinkle the fresh pomegranate seeds over the orange slices.
