D'Anjou Pears
Fuji, Pink Lady & Granny Apples
Meyer Lemons
Limes
Avocados
Navel Oranges
Rio Red Grapefruit 

1 tablespoon butter 

1½ tablespoon coriander sugar (or whisk freshly ground coriander with unrefined sugar) 

1 navel orange, peeled and pith removed, fruit cut into 1/2-inch rounds 

Extra-virgin olive oil 

1 fennel bulb, sliced 1/4-inch thick 

1 large leek, white and light green parts sliced 1/4-inch thick on the diagonal 

Ground coriander 

1/4 cup sambuca or ouzo 

Salt and pepper 

Zest of 1/2 orange, for garnish 

2 tablespoons fennel fronds, chopped or picked, for garnish

In a skillet just large enough to hold your orange slices in one layer, heat the butter. When it''s melted and is foaming, add the coriander sugar. When that is melted and has started to caramelized, lower heat to medium and add the orange slices. Cook 3 minutes, flip, lower heat to medium-low, cook 2 minutes more, and remove from heat. In a large, deep skillet, heat some olive oil (enough to slick the bottom of the pan) over medium-high heat. When it's hot, add the fennel and leek slices and sprinkle with ground coriander. Sear for 3 minutes, flip, and add 1/4 Ouzo or Sambuca. Sprinkle somewhat generously with salt and cook 3 minutes more. Remove the fennel and leeks from the heat and transfer carefully to a serving bowl. Layer the orange slices carefully over them, sprinkle with salt and freshly ground pepper, drizzle with a bit of olive oil, and toss the fennel fronds and orange zest over. Serve.