Active Time

　　20 min

　　Total Time

　　25 min

　　

Ingredients

Makes 4 (dessert) servings

　　2/3 cup sugar

　　1/4 cup water

　　1/2 teaspoon anise seeds

　　1/3 cup balsamic vinegar

　　4 navel oranges

　　

Step 1

Bring sugar, water, and anise seeds to a boil in a 1- to 1 1/2-quart heavy nonreactive saucepan, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water and stirring until sugar is dissolved. Boil syrup, without stirring, gently swirling pan, until mixture is a golden caramel. Reduce heat to low and carefully stir in vinegar (mixture will steam vigorously and caramel will harden). Stir until caramel is dissolved, about 1 minute.

　　

Step 2

Cut peel, including all white pith, from oranges with a sharp knife, then slice oranges crosswise. Serve orange slices drizzled with warm sauce.