Blood Oranges with Rosemary-Infused Warm Honey
Based on a recipe shared by Chef Stu of Chefs Private Table
1/4 cup sourwood honey (my favorite; you use yours!)
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!