GOLDEN VALLEY, Minn. — The best of the best citrus is in stores now, including some unique new varietals.
Kowalski’s Culinary Director Rachael Perron is back in studio to share some special selections of this season’s sunniest fruits, including some exclusive choices you won’t find anywhere else.
CITRUS SEGMENTS WITH RED WINE SYRUP
8 navel oranges
- Red Wine Syrup (recipe below), to taste
- freshly ground Kowalski's Black Peppercorns, to taste (optional)
Using a sharp knife, cut about ½" from both ends of each orange, exposing the flesh. Set the fruit on one end and slice off strips of peel and white pith using a steady downward motion while following the curve of the fruit. To segment, hold orange over a bowl in your open palm; carefully slice between the membrane and the edge of each segment's flesh to remove the orange fruit. Squeeze membranes over the bowl to capture the remaining juice; discard membranes. Divide orange segments and captured juice among 8 serving dishes; drizzle with syrup and sprinkle with pepper, if desired.
RED WINE SYRUP: In a large saucepan, combine 750 ml dry red wine, 1 cup sugar and 1 cinnamon stick; bring to a boil, stirring to dissolve sugar. Boil until reduced to 1 cup (18-25 min., depending on the size of the pan and how vigorously it boils); cool completely. Cover and chill until cold. Store syrup in the refrigerator, covered, for up to 3 weeks. Use extra syrup over meat, poultry or fish or to sweeten smoothies, cocktails or yogurt. It's also great drizzled over cake or cheesecake.
Tasty Tips:
- Grapefruits, tangerines and blood oranges work in this recipe, too.
- Serve over pound cake, angel food cake, cheesecake or meringues (all available in the Kowalski's Bakery Department) or on ice cream or gelato.
- This recipe goes great with cheesecake, meringues filled with whipped cream, or crêpes.