This quick little pre-meal snack came on a whim during meal prep for a Bible study. I wanted something fresh, lightly sweet, and herbal to start the meal. Oranges and rosemary are a favorite combination of mine, and tied together with a bit of floral honey and a touch of salt, they make for the perfect not-quite-yet-spring nosh.
Oranges with Rosemary Honey
4 oranges (blood oranges and/or cara cara navel oranges make for gorgeous presentation, but use what you have)
1/4 cup honey
1 small sprig of rosemary
Pinch of kosher salt
1. In a small saucepan, heat the honey, rosemary, salt, and a splash of water over medium heat just until hot. Remove the pan from the heat and let sit for at least half an hour to allow the rosemary to flavor the honey.
2. Cut the tops and bottoms from one of the oranges, cutting just far enough so that you remove the skin and white pith. Stand the orange upright, then use a sharp paring knife to cut away all of the skin and pith. The easiest way to do this is from top to bottom, in strips.
3. Slice the skinless, pithless orange into 1/3″ slices and arrange into one layer on a plate. Repeat with the remaining oranges.
4. Dip a fork into the rosemary honey and let it drizzle from the fork tines onto the oranges. I generally only use about half of the honey and save the rest for another use. Remove the rosemary sprig from the pot and place on top of the oranges for garnish. Serve immediately.