- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Judy Rodgers
Ingredients
- 1/4 cup Honey
- 4 teaspoons Water
- 1 sprig Rosemary
- 4 Organic Oranges
Directions
Place the honey and water in your smallest saucepan. Pick off a dozen or so rosemary leaves and pound them lightly with a pestle or the back of your chef’s knife blade, then add them to the pan. Set over low heat. Stir and warm gently, without boiling. Remove from the heat and leave to infuse for about 15 minutes.
Slice both ends off each orange, cutting just deeply enough to expose the juicy flesh. Set the fruit on end and use a paring knife to carve away the skin and pith in a series of smooth arc-like strokes from top to bottom, rotating the orange a little with each stroke. Slice the oranges evenly into thin pinwheels, removing any seeds as you go, just under ¼ inch thick and lay them slightly overlapping on a platter or 4 individual serving plates.
Just before serving, drizzle the tepid honey over the fruit.
