As I watch the sun, feeble in the dark morning skies at this time of the year, I think of the sunflower-yellow oranges my parents just brought me from Florida. What can I do to preserve a little of that sunlight as we head toward the shortest day and longest night of the year?
Why, obviously, I should make Vin d’Orange, perfect for the Thirteen Desserts I’m writing about for the Christmas season.
As you might guess, a bit of history here comes along with this apéritif. A certain Father Kermann, with ties to Brazil, began producing apéritifs and fortified wines in Bordeaux in the 18th century. Because Bordeaux acted as a major port for France as she imported goods and foodstuffs from her Caribbean colonies, it’s only natural that oranges would figure in those apéritifs. By 1872, the brothers Lillet (Raymond and Paul) began producing Lillet, known for its citrusy undertones.
Granted, I’d need about 100 bottles of wine to handle all those oranges …
Vin d’Orange
(Recipe from Winey & Cheesy, a bed & breakfast in Boyce, Virginia. But many other variations are possible. See HERE and HERE.)
1 bitter or Seville orange
1/2 sweet orange
1 quart of rosé or dry white wine
5 T. Armagnac
1/2 pound sugar
5 T. sparkling water (sodium-free)
Use only the skins of the oranges. Mix all ingredients together, place in a glass jar, cover and let stand in a cool dark place for 1 month. When ready, filter, chill and serve with the Thirteen Desserts of Provence.
To be continued …
Be sure to read other posts on Provence’s Thirteen Desserts:
No Partridges, Just Thirteen Desserts HERE
Citron* (Cédrat), Jewel-Like Morsel of Provence’s Thirteen Christmas Desserts HERE
One of the Thirteen, the Tangerine HERE
Panis focacius, la Gibacié, and la Pompe à l’huîle, Kin Under the Crust, One of the Thirteen HERE
Begging the Question: Les Quatre Mendiants and Provence’s Thirteen Christmas Desserts HERE
© 2010 C. Bertelsen
CYNTHIA D. BERTELSEN 
You must be logged in to post a comment.