225 g (1/2 lb) sugar

¼ cup Marsala wine

2 tbs lemon juice

8 oranges

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• In a heavy pan, combine sugar with Marsala, lemon juice and ¼ cup water.   Bring to the boil over a low heat, stirring occasionally.

• Meanwhile, pare zest (the colored part of the peel) from oranges thinly, using a potato peeler, and cut into thin strips.

• Remove remaining peel from oranges, making sure that you take off every scrap of the bitter white pith.

• Stir strips of zest into syrup and simmer until syrup is reduced by about one third, stirring occasionally.  Remove pan from heat and allow syrup to cool.

• Cut oranges in small pieces, collect the juice (from cutting) and place with the syrup.

• Arrange oranges in a deep glass bowl, or individual glass, stir in the syrup and decorate with the orange peel.

• Keep refrigerated.  Serve cold.