Poached Oranges and Satsumas in Rosemary-Clove Syrup (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/3 cup light brown sugar |
1/3 cup water |
1 teaspoon orange zest |
1 teaspoon fresh whole rosemary leaves (stripped from stems) |
4 whole cloves |
3 large navel oranges, peel and white pith removed, cut into supremes |
3 satsumas or tangerines, peel and white pith removed, cut into supremes |
1 tablespoon orange liqueur |
1 store-bought angel food cake |
1 quart low-fat frozen yogurt |
4 sprigs rosemary, as garnish |
Directions:
1. In a heavy saucepan, combine the sugar and water. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat to medium-low and simmer for 10 minutes. Add the zest, rosemary, and cloves. Simmer until the flavors are blended, about 5 minutes. Pour the syrup over the orange segments and toss. Refrigerate until well chilled, about 4 hours.
2. Sprinkle with orange liqueur. Place 1 slice of angel food cake in the bottom of 4 martini glasses. Top with 1 scoop frozen yogurt. Top with the oranges and garnish with a sprig of rosemary.
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