4 navel oranges
1/4 cup (50 mL) packed brown sugar
2 tbsp (25 mL) balsamic vinegar
Peel oranges and cut crosswise into 1/4 inch (6 mm) thick slices. Combine brown sugar and vinegar in a bowl. Add orange slices and toss to coat. Cover and refrigerate for 30 minutes. Spoon oranges onto 4 dessert plates and drizzle with brown sugar mixture. Serve immediately. Serves 4.