Blood oranges with warm honey and rosemary

Blood oranges with warm honey and rosemary

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

This is one of my all-time favourite desserts. I love its utter simplicity and purity of flavour. It is the perfect way to round off one of those slow-cooked slightly heavier meals that we are drawn to during the colder months. As a soaring clean, clear palate-cleanser, it leaves you feeling lighter and refreshed at the end.

Ingredients

Quantity Ingredient
6 blood oranges
130ml light, fragrant honey, such as acacia
3 tablespoons water
3-4 rosemary stems, plus extra sprigs to finish
1 small dried red chilli, deseeded and very finely sliced, (optional)

Method

  1. To prepare the oranges, using a small sharp knife, slice off both ends, then stand upright on a board. Running the knife from the top to the bottom, cut away the peel and pith, following the contour of the fruit. Now slice the oranges across into pinwheels – I usually get 5 slices from each orange. Set aside while you warm the honey.
  2. Put the honey and water into a small saucepan. Lay the rosemary on a wooden chopping board and using a rolling pin, gently pound the stalk and leaves to bruise them and release their flavour. Add the rosemary to the pan and place over a very low heat. Allow the honey to warm through very gently for a few minutes, stirring from time to time; don’t let the mixture boil. Take off the heat and set aside to infuse for 10 minutes, then take out the rosemary.
  3. To serve, arrange the orange pinwheels on individual plates. Sprinkle with the dried chilli if using, and spoon over the infused honey. Scatter over a few fresh rosemary sprigs and serve.
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