Cut a small lid from the oranges so that there is only a small hole. Using a grapefruit knife, carefully scoop out the flesh. Keep the peel. Strain the pulp through a sieve into a suitable bowl. Add sugar, red wine, vanilla sugar and juice of one lemon.
Melt soaked, squeezed gelatine in 4 tablespoons hot water and stir into the liquid form.
Fill the oranges with it and leave to cool. When cool, cut into sixths with a sharp kitchen knife. Arrange in a circle on a platter or possibly glass plate.
Whip the cream with vanilla sugar until stiff. Garnish each orange sixth with a cream rosette. Cut maraschino cherries in half and place on top.
Menu 4/17
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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