Instructions: Rinse oranges. Cut off and discard ends from 1 orange, then cut fruit crosswise into slices about 1/4-inch thick. Put in a 10-inch ovenproof nonstick frying pan (with curved sides).

To frying pan, add water and sugar and boil over high heat, shaking to mix fruit, until liquid is almost gone and oranges are slightly caramelized, 6 to 8 minutes. With a fork, push slices into a neat pattern in bottom of pan.

Meanwhile, grate 1 1/2 teaspoons peel from another orange. In a food processor, combine grated peel, butter or margarine, sugar, flour, and baking powder. Whirl to mix, then add eggs and vanilla. Whirl until smoothly blended. Spoon thick batter in dollops over orange slices in pan.

Bake in a 350 degree oven until top is well browned and cake begins to pull away from pan sides, about 45 minutes (about 30 minutes in a convection oven). Remove from oven and let stand about 10 minutes.

As cake bakes, cut peel and white membrane from all 3 of the remaining oranges and slice fruit crosswise; put fruit in a bowl.

Run a thin knife between pan sides and cake. Hold a flat plate over pan and invert to release cake. Serve warm or cool in wedges with reserved peeled orange slices.

This recipe yields 8 to 10 servings

Comments: Citrus is so ubiquitous in the market these days, the peak seasons of the various fruits tend to be forgotten. Right now, oranges and grapefruit offer prime quality and value. Take a fresh approach to oranges with an old dessert most often associated with pineapples: an upside-down cake.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.