a fancy treat: blood oranges with rosemary infused honey

some winter days i just need a taste of summer, you know? this is the lightest, most simple and yummiest treat for those days when summer feels oh so far. you’ll forget for just a second that it’s cold outside. or serve it for dessert at your next dinner party, your friends will be impressed, it’s one of those dishes that tastes so sophisticated even though it’s incredibly simple.

the what:

{makes 4 servings}

6 blood oranges  

1/2 cup honey

3 tablespoons of water

3-4 rosemary sprigs plus extra for garnish

the how:

-use a small sharp knife to cut both ends off one orange. stand on board and run the knife from top to botton, cutting away the peel until just the juicy fruit is showing. place orange on side and slice into rounds. remove seeds and arrange oranges into little stacks, adding rosemary for garnish.

- pound rosemary with a rolling pin or the side of a large knife until the rosemary is bruised and extra aroma and flavor has been released

-combine water, honey and rosemary in a pot and heat on very low setting (avoid boiling).  let mixture cook for a few minutes, stirring occasionally. 

-remove honey mixture from heat and let sit for 10 minutes

-remove rosemary from honey mixture and drizzle onto orange stacks.

eat up!  or, you can refridgerate the orange stack sand set the honey drizzle aside, and bust it them out to impress your guests later

*recipe interpreted from My Favorite Ingredients by Sky Gyngell


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