Blood Oranges in Red Wine Syrup

Blood oranges appear in the supermarkets in late winter and I always buy them. This is a simple dessert using them.

Peel and slice the oranges (remove any pips). Lay them in a shallow bowl, one orange per person. Then make a syrup from one tablespoon of red wine, one tablespoon of sugar, a pinch of salt and 1/8 teaspoon of vanilla essence per person. Pour the syrup over the orange slices and leave to marinate.

Just before serving drizzle custard, cream, yoghurt, fromage blanc battu or sabayon over the marinated oranges.