Blood oranges with warm honey and rosemary
Sunday 13 December 2009
This is one of my favourite dishes with which to end a meal: perfectly ripe blood oranges drizzled with a little honey and a scattering of dried chillies and rosemary.
6 blood oranges
130ml/4fl oz fragrant honey, such as acacia
3 tbsp water
3-4 rosemary stems, plus extra sprigs to finish
1 small dried chilli, deseeded and very finely sliced (optional)
With a sharp knife, slice off both ends of the oranges and stand upright on a board. Running the knife from top to bottom, cut away the peel and pith, following the fruit's contour. Now slice the oranges across into pin wheels – I usually get five slices from each orange. Set aside and warm the honey.
Put the honey and water into a small saucepan. Lay the rosemary on a chopping board and, using a rolling pin, gently pound the stalk and leaves to bruise them and release the 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.
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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