Fresh Oranges with Rosemary-Honey Syrup
Fresh citrus with an herb-infused honey syrup makes a refreshing and bright wintertime dessert. If you wish, serve with a dollop of Greek-style yogurt. Serves
Serves: 4 to 6
- ⅓ cup honey
- 1 tablespoon water
- 2 to 3 leafy rosemary sprigs
- 5 seedless oranges, such as navel, including some blood oranges if possible
- 2 tablespoons chopped crystallized ginger
- Combine the water, honey and rosemary in a small, heavy saucepan over medium heat. Bring just to a boil. Remove from the heat, cover and set aside to cool to room temperature.
- Just before serving: Finely grate the zest (use a rasp-style grater if you have one) from 1 orange to get about 2 teaspoons zest. Cut off the stem and blossom ends of the oranges, being sure to cut into some of the flesh; reserve the tops and bottoms for later. Then, one by one, stand an orange up and carve off the peel and white pith beneath it with arcing slices to expose the fruit. Trim away any bits of pith or membrane that you’ve left behind, until you have a whole naked orange. Discard the peels cut from the sides. Cut each orange in half vertically, trim out the pithy core, and then slice each piece crosswise into ¼-inch half moons. Arrange the slices on a large, shallow serving dish or deep platter.
- Chop together the reserved zest and crystallized ginger on a cutting board (or in a small food processor) until they’re well mixed. Scatter the ginger and zest evenly over the oranges. Squeeze the juice from the reserved ends of the oranges over all.
- Remove the rosemary sprigs from the honey, scraping with your fingers to get every last drop, and drizzle the honey syrup over the oranges. Serve.