Instructions: Using a vegetable peeler, remove thin layers of peel from the oranges in strips, avoiding the bitter-tasting white membrane. Cut enough of the peel into very thin 2-inch long strips to make 3 tablespoons. Using a sharp knife, remove and discard the remaining peel and white membrane from the oranges. Place oranges in a large bowl; set aside.

For sauce, in a medium saucepan combine the orange peel strips, marsala and sugar. Bring orange peel mixture to boiling and reduce heat. Simmer, uncovered, for 15 to 20 minutes, or until orange peel mixture is reduced to 1 1/2 cups.

Cool to room temperature. Pour over oranges, coating each orange. Cover with plastic wrap and chill until serving time, up to 24 hours. Serve the oranges, whole or halved with the sauce ladled atop.

NOTES : The juicier and sweeter the oranges, the better for this delicious, light dessert. Navel oranges work well because they are seedless and easy to eat.

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