Oranges in Marsala

Directions

1. 1
   Squeeze enough juice from 1/2 orange to measure 2 tablespoons.
2. 2
   Cut peel, including all white pith, from remaining 4 oranges with a sharp knife and discard, then cut oranges crosswise into 1/4-inch-thick slices.
3. 3
   Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt.
4. 4
   Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
5. 5
   Add juice and wine carefully (caramel will harden and steam vigorously).
6. 6
   Cook over moderately low heat, stirring, until caramel is dissolved, about 5 minutes.
7. 7
   Remove sauce from heat.
8. 8
   Arrange orange slices, overlapping, in 4 shallow bowls and spoon sauce over fruit.
9. 9
   Let macerate at least 30 minutes before serving.