2 extra large navel oranges 2 tsp. firmly packed brown sugar 2 tsp. dry sherry or port 2 tsp. butter Ground cinnamon Pinch of ground ginger
Cut each orange in half crosswise. Using a grapefruit knife, carefully cut around fruit in each half to separate it from the peel and membrane, leaving the orange section in the shell. Arrange the orange halves in a small baking dish. Combine brown sugar and sherry/port until sugar is dissolved. Cover each half with 1/2 teaspoon of the brown sugar and sherry/port. Dot each half with 1/2 teaspoon of the butter. Sprinkle each half with cinnamon and ginger. (Can be made ahead to this point.) Just before serving, preheat the broiler. Broil the orange halves 4" from the source of heat until hot and bubbly, about 3 minutes. Serve warm. Serves 8.