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Photo: Michael Turek Photo by: Photo: Michael Turek

Oranges with Rosemary-Infused Honey

This refreshing dessert requires only three ingredients (other than water and salt) and is delicious served alongside simple cakes, like the Orange-Scented Buttermilk Cake Loaves.

Food & Wine DECEMBER 2012

  • Yield: 20
  • Total:35 Minutes


  • 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


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.

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Oranges with Rosemary-Infused Honey recipe