For this winter dessert, jewel-colored citrus fruits of various hues are segmented and steeped in their own juices with lemon, sugar, and gin and Campari, if desired. Serve chilled in a martini glass, accompanied with a sugar cookie or chocolate truffle.
|1||large orange or 2 blood oranges|
|6||small or 3 large tangerines|
|3 to 4||Tbsp. sugar|
|2 to 3||Tbsp. fresh lemon juice|
|~||Gin and Campari (optional)|
Read more about wintertime citrus cooking in Kelly Myers’ “Citrus time.”
This content is from the Kelly Myers collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything