Active Time

　　15 min

　　Total Time

　　20 min

　　The kitchen was the domain of Miraglia Eriquez's grandmother, but this recipe was her grandfather's specialty. Sitting at the dining table, Poppy, as he was known, would peel and cut oranges, toss the pieces into glasses, and cover them with red wine. After the oranges soaked up and sweetened the wine, he would eat forkfuls of the fruit, then down the drink. It was—and is—the perfect prelude to dessert.

Ingredients

　　6 large navel oranges, peeled and coarsely chopped, discarding tough membranes

　　1 (750-ml) bottle Chianti or other Italian red wine

　　Divide oranges among 12 (5-to 8-ounces) juice glasses and top with wine. Let stand 5 minutes.

　　Cooks’ note:

　　Fruit can be cut 4 hours ahead and kept at room temperature.