I noticed blood oranges in the market just the other day, and then with the utmost impecable timing, a colleague of mine who owns the Chefs Private Table posted a recipe for this healthy dessert. Thanks Chef Stu! (More about rosemary after the recipe.)
Blood Oranges with Rosemary-Infused Warm Honey
Based on a recipe shared by Chef Stu of Chefs Private Table
Serves: 2
Blood Oranges with Rosemary-Infused Warm Honey
Based on a recipe shared by Chef Stu of Chefs Private Table
Serves: 2
Prep Time: 10 minutes
Cook Time: About 10 minutes including resting time
Difficulty: Super Easy
3 blood oranges (I used 2 and one navel orange)
1/4 cup sourwood honey (my favorite; you use yours!)
1/4 cup sourwood honey (my favorite; you use yours!)
1/4 cup warm water
2 (4-inch) sprigs fresh rosemary
Trim the blossom and stem ends off the oranges. Standing each orange on end and using a sharp knife, follow the contour of the orange and cut away the peel and the white pith, then slice the orange into disks, about 1/2 inch thick. Arrange the orange slices on a platter or individual plates.
In a small saucepan, combine the honey, water, and rosemary and bring to a simmer over medium low heat. Watch carefully and when the liquid becomes like syrup (water evaporates out) remove the saucepan from the heat and allow it to rest for about 5 minutes. The rosemary will infuse the honey with all its lucious flavor.
Remove the rosemary from the honey and drizzle the warm syrup over the orange slices. Garnish with the rosemary sprigs and serve at room temperature.
Note: If there is one herb you should grow in your yard or a pot on the deck in a sunny spot, it is rosemary. You can find small plants for very reasonable prices at home and garden stores and once planted, they grow into shrub-like plants and live for years.
I love having rosemary to use year-round, and during the holidays the sprigs are a fragrant addition to wreaths and floral arrangements. Rosemary also blooms with tiny lavender flowers that are a perfect and unexpected garnish.
Rosemary is the perfect pairing for spring lamb, and in the winter is a wonderful addition to beef stew. Mince finely and sprinkle on foccacia bread. Or just rub your fingers across it when you are out in the yard and enjoy the fragrance!
Trim the blossom and stem ends off the oranges. Standing each orange on end and using a sharp knife, follow the contour of the orange and cut away the peel and the white pith, then slice the orange into disks, about 1/2 inch thick. Arrange the orange slices on a platter or individual plates.
In a small saucepan, combine the honey, water, and rosemary and bring to a simmer over medium low heat. Watch carefully and when the liquid becomes like syrup (water evaporates out) remove the saucepan from the heat and allow it to rest for about 5 minutes. The rosemary will infuse the honey with all its lucious flavor.
Remove the rosemary from the honey and drizzle the warm syrup over the orange slices. Garnish with the rosemary sprigs and serve at room temperature.
Note: If there is one herb you should grow in your yard or a pot on the deck in a sunny spot, it is rosemary. You can find small plants for very reasonable prices at home and garden stores and once planted, they grow into shrub-like plants and live for years.
I love having rosemary to use year-round, and during the holidays the sprigs are a fragrant addition to wreaths and floral arrangements. Rosemary also blooms with tiny lavender flowers that are a perfect and unexpected garnish.
Rosemary is the perfect pairing for spring lamb, and in the winter is a wonderful addition to beef stew. Mince finely and sprinkle on foccacia bread. Or just rub your fingers across it when you are out in the yard and enjoy the fragrance!
1 comment:
I'll bet that this rosemary infused honey would be marvelous with some lively artisan cheeses. I'm imagining an orange blossom honey on a salty, hard cheese or maybe with a bleu Stilton or Gorgonola for that sweet/salty flavor. Or maybe with something milder like a triple creamed Brie or a soft goat cheese. Yummy!!!
Gabriella
The Seasoned Chef PCS
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