Orange Sauce on Ricotta
This super-quick sauce can be served over ricotta, as it is here, or drizzled on vanilla ice cream or pound cake.
To segment an orange, use a sharp knife to slice off the top and bottom of the orange so it sits level on a work surface. Following its curve, cut away peel and white pith. Holding over a bowl, cut along both sides of each segment (close to membrane) to release. Squeeze membranes to collect additional juice.