Oranges with Rosemary-Infused Honey
Photo: Michael Turek
More From Food & Wine
- 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
- 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.
- 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.
Note: The honey can be stored at room temperature for up to 3 weeks.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Desserts