• Blood oranges 3 ~ 4, depending on size
• Dry marsala ¼ cup
• Sugar 1 tablespoon
• Pistachios or toasted almonds 1 ½ tablespoons, chopped
Method:
1. Peel the oranges, removing all the white pith and maintaining their round shape.
2. Cut into even, round ½ cm slices. Place one next to the other on a round serving dish. Sprinkle with the sugar and the marsala and let rest at least half an hour.
3. Top with the pistachios or toasted almonds before serving.
