Oranges with Rosemary-Infused Honey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
3 sprigs rosemary, needles stripped and stems discarded |
1 1/4 cups honey |
1/2 water |
20 mixed oranges, such as navel, blood and cara cara |
salt |
Directions:
1. Using a pestle or cocktail muddler, lightly bruise the rosemary needles. In a small saucepan, combine the rosemary with the honey and water and warm over moderately low heat for 5 minutes. Remove from the heat and let stand for 30 minutes. Transfer the rosemary-infused honey to a serving bowl or small pitcher.
2. Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Cut the oranges crosswise into 1/4-inch-thick slices and arrange them on platters. Season the oranges lightly with salt and drizzle with some of the infused honey. Serve with additional honey alongside.
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