This is a wonderful light dessert when you need a touch of something sweet after dinner. It’s also nice over vanilla ice cream, mango sorbet or rice pudding. Instead of using naval oranges, use mandarin oranges if you like
In a wok or large sauté pan over medium heat, add the plum wine, brown sugar, cinnamon, ginger, star anise and any juice left over from segmenting the orange. Stir to combine and bring to a boil. Cook until reduced slightly and starts to thicken, about 5 to 10 minutes. Add oranges and sauté. Cook to heat through, about 2 to 3 minutes. Don’t overcook the oranges or the segments will break down. Sprinkle with sesames and toss. Remove from heat. Serve as a topping or on its own.