Oranges With Dessert Wine And Rosemary Recipes

ORANGES WITH DESSERT WINE AND ROSEMARY

Steps:

• Heat Muscat, white wine, and 6 rosemary sprigs in a saucepan over medium-low heat until warm.
• Meanwhile, cut away peel and pith from oranges, keeping the segments intact, or, if desired, cut between membranes with a paring knife to release segments. Divide whole oranges or segments among 4 serving bowls. Pour wine mixture over top. Garnish with rosemary, and serve immediately.

BURNT ORANGES WITH ROSEMARY

Steps:

• Place oranges cut-side up on a plate and sprinkle rosemary on top, pressing it into oranges so it adheres. Sprinkle with 1/4 cup sugar.
• On a grill or stovetop, put a 12-inch cast iron skillet over medium heat until a drop of water sizzles on surface. Spread remaining 1/4 cup sugar in skillet and when it starts to caramelize place oranges, cut-side down, on sugar. Let cook for 3 to 4 minutes, not moving oranges, so cut side burns nicely and oranges soften.
• To serve, place 2 orange halves in bowl with 1/4 cup Greek yogurt, and drizzle with burnt sugar juices from skillet.

FRESH ORANGES WITH SPICED RED WINE SYRUP

Steps:

• Bring wine, 1 cup sugar, and cinnamon to boil in large saucepan, stirring until sugar dissolves. Boil until reduced to 1 cup, about 18 minutes. Cool syrup completely. Cover and chill until cold. (Can be made 1 day ahead. Keep chilled.)
• Finely grate peel from 2 oranges. Mix peel and 1 tablespoon sugar in small bowl. Using small sharp knife, cut off peel and white pith from all oranges. Working over large bowl, cut between membranes to release segments. (Can be made 1 day ahead. Cover orange segments and sugared peel separately and chill.) Divide oranges and juice among 8 bowls. Drizzle syrup over and sprinkle with sugared orange peel.

ORANGES IN SWEET ROSE WATER

Steps:

• Peel and segment all the oranges.
• Place oranges in a bowl, cover, and refrigerate.
• Mix water and sugar in a saucepan and bring to a boil on medium-high heat.
• Stir until sugar dissolves.
• Boil gently for about 10 minutes.
• Stir in rose water and remove from heat.
• Cool and refrigerate for 30 minutes or more.
• To serve place oranges in individual serving bowls, pour rose water syrup on top and add some crushed ice.

ORANGES POACHED IN RIESLING AND ROSEMARY SYRUP

Steps:

• Combine wine and sugar in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 10 minutes. Add oranges, peel, and rosemary. Simmer 8 minutes to blend flavors. Using slotted spoon, transfer oranges to medium bowl. Boil liquid in saucepan until reduced to 1 1/3 cups, about 8 minutes. Pour syrup over oranges. Refrigerate until well chilled, about 4 hours. (Can be made 1 day ahead. Cover and keep chilled.)

ORANGES WITH DESSERT WINE AND ROSEMARY

Steps:

• Heat Muscat, white wine, and 6 rosemary sprigs in a saucepan over medium-low heat until warm.
• Meanwhile, cut away peel and pith from oranges, and keeping the segments intact, or if desired, cut between the membranes with a paring knife to release segments. Divide whole oranges or segments among 4 serving bowls. Pour wine mixture over top Garnish with rosemary immediately.