BISHOP A LA PRUSSE

Ingredients

• 6 whole Large oranges
• 1/2 pound Granulated sugar (Approximately 1 1/8 cups.)
• 2 cups Port or Claret wine (for maceration) (Originally '1 pint'. Converted to modern measurement.)
• 2 cups Port or Claret wine (for finishing) (Originally '1 pint'. Converted to modern measurement.)
• 1 pinch Nutmeg (Freshly grated preferred. Optional garnish.)

Instructions

1. 1Preheat oven to 400°F (200°C). Place the 6 large oranges on a baking sheet or in a roasting pan. Roast in the hot oven until they turn a light brown color, approximately 20 to 30 minutes.
2. 2Transfer the roasted oranges to a deep dish or bowl. Scatter 1/2 pound of granulated sugar over them and pour on 2 cups (1 pint) of Port or Claret wine. Cover the dish securely and set aside at room temperature for 24 hours to allow the flavors to infuse.
3. 3When ready to serve, place the dish containing the oranges and wine into a larger vessel of boiling water (bain-marie style) to gently warm the mixture. Using a large spoon or wooden potato masher, press the oranges firmly to release their juice into the wine mixture. Strain the resulting liquid through a fine sieve or cheesecloth into a clean pot or bowl, discarding the solids.
4. 4In a saucepan, bring the remaining 2 cups (1 pint) of Port or Claret to a boil. Remove from heat and immediately mix it with the strained orange-wine juice. Serve warm in stemmed Claret glasses. If desired, grate a little nutmeg on top for garnish.