Photo by Anastasios Mentis from my ‘Mediterranean Hot and Spicy’

Serves 6

2 tablespoons orange zest

1 1/4 cups sugar, or more to taste

6 tablespoons cornstarch

1 1/2 cups freshly squeezed orange juice

1/3 cup sweet white wine, preferably Samos

6 slices dried orange (recipes follows), to decorate

In a bowl mix the zest with the sugar and let stand for 1-2 hours at room temperature, stirring every now and then.

Pour 1 cup water over the sugar, add the cornstarch and stir to dissolve it. Transfer to a saucepan over medium heat and cook stirring until sugar is completely dissolved. Add orange juice and wine and continue stirring until the mixture thickens.

Pour in 6 individual glasses, let cool and refrigerate for 4 hours or overnight. Top with the dried orange slices and serve.

Dried Orange Slices

With a special citrus knife, or a good serrated knife cut one or more oranges in half, and each half in very thin slices. Spread the slices on a baking dish lined with parchment paper and place in a very low oven (about (180º F). Let the slices dry for about 3-5 hours, depending on their thickness. Let cool, and store in a bag in the freezer.

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