Instructions: Combine the chicken stock, orange juice, Pernod, sugar, juniper berries, salt, and pepper in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Trim and halve the fennel. Using a paring knife, remove the tough inner cores. Place the fennel, flat-sides down, on a cutting board. Cut into 1/4-inch-thick slices. Add the fennel to the gently simmering stock, and cook fennel until it is tender but al dente, about 15 minutes. Transfer the fennel to a serving plate to cool.

Increase the heat to medium high, and continue cooking the broth until thick enough to coat the back of a spoon, 18 to 20 minutes. Let the sauce cool slightly, 8 to 10 minutes. Taste, and adjust seasonings.

Drizzle the cooled sauce over the fennel. Using a very sharp knife, trim a slice from the top and bottom of orange so that the fruit is just flat on the top and bottom. Cut away the pith and peel, from top to bottom, following the curve of the fruit. Holding the orange over a small bowl to catch the juice, slide the knife down one side of the segment, cutting it away from the membrane, then the other side, leaving the segment intact. Remove the segment from orange; carefully dice into small pieces. Add raisins and parsley. Stir gently to combine. Spoon raisin mixture over the fennel; serve.

Serves 4 to 6.

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