Fried Pound Cake With Orange Syrup - cooking recipe

Ingredients

1 cup fresh orange juice
1/3 cup sugar
1 1/2 tablespoons finely grated orange zest
6 navel oranges
2 large eggs
3/4 cup milk
12 slices poundcake, 3/4 inch
blueberries (to garnish)

Preparation

Combine orange juice, sugar and orange zest in a medium saucepan.
Bring to a boil, stirring continuously, until the sugar is dissolved.
Remove from heat and let cool to room temperature.
While the sauce cools, peel oranges with a sharp knife (be sure to remove all of the white part- is it called pith?).
Segment oranges and place in a bowl.
Pour the syrup over the oranges and refrigerate until chilled (about 2 hours).
Whisk eggs and milk together in a shallow dish.
Dip slices of pound cake in egg mixture, evenly coating both sides.
Cook pound cake slices, a few pieces at a time, in a lightly greased skillet over medium heat for 2 1/2 minutes on each side or until golden brown.
Serve with orange syrup and garnish with blueberries.