Ideal dessert for savory meal

A few weeks ago, my husband came home with a prized dinner invitation. One of his colleagues, a physics professor from India, had asked us over for a home-cooked Indian meal.

Because I adore Indian food but rarely cook it, I was beside myself with excitement. I asked if there was anything I might do to help. The host hesitated, then proposed that I bring dessert, explaining that although he enjoyed cooking his country’s celebrated entrees, he was not a dessert person.

A sweets afficionado, I enthusiastically volunteered to bring a confection to end our meal. I knew that because the night’s offerings would be piquant and robust, something refreshing would work best as a sequel, and after I pored through my files, an idea came to mind.

I would make a sauce by simmering red wine and sugar with cinnamon, cardamom and cloves, then marinate peeled and sliced oranges in some of this mixture. For serving, the orange slices would be arranged on dessert plates, garnished with scoops of vanilla ice cream, then drizzled with the remaining sauce.

The dinner, which included an array of curried dishes from southern India, was delicious, and the vibrantly hued orange slices drizzled with the deep red wine sauce made a delectable and cooling finale.

Don’t think this dessert should be used exclusively with menus from the subcontinent. Several days ago, the oranges made a fine finish for a tapas class I taught, and they would be equally tempting as a conclusion for a savory Italian or Moroccan menu.

If you’re wondering what to serve after bowls of hearty chili, these oranges are the answer.

Fresh orange slices in spiced red wine with vanilla ice cream

This recipe makes 4 servings, but it can be doubled easily.

5 large navel oranges

1½ cups dry red wine

3/4 cup sugar

½ teaspoon orange zest

4 whole cloves

1/4 teaspoon ground cardamom

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