Best 2 Burnt Oranges With Rosemary Recipes

Indulge in the enticing aroma of burnt oranges infused with the freshness of rosemary, a culinary masterpiece that captivates the senses and tantalizes the taste buds. This delightful dish, a harmonious blend of sweet and tangy flavors, offers a delightful twist to the classic orange dessert. With its caramelized exterior and juicy, citrusy interior, burnt oranges adorned with rosemary sprigs create an unforgettable culinary experience, perfect for special occasions or simply as a sweet treat.

Let's cook with our recipes!

BURNT ORANGES WITH ROSEMARY

Burnt Oranges With Rosemary image

The charred, sugary rosemary is both rough and refined, making these oranges a gratifying end to a grilled meal.

Provided by Oliver Schwaner-Albright

Categories easy, quick, dessert

Time 4m

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 oranges, halved, peeled, pith removed
2 tablespoons fresh rosemary
1/2 cup sugar
1 cup plain thick Greek yogurt

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.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 40 grams

BURNT ROSEMARY ORANGE SPRITZ

Burnt Rosemary Orange Spritz image

A festive take on the classic Aperol Spritz with a seasonal note of flamed rosemary. Recipe courtesy Jane Danger.

Provided by Food.com

Categories Beverages

Time 15m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

ice water
6 -8 lemons, wheels
1 cup granulated sugar
2 tablespoons stripped rosemary sprigs
1 cup water
750 milliliters bottle campari
12 ounces lemon juice
12 ounces rosemary simple syrup
12 ounces sparkling water
12 ounces sparkling wine
1/2 orange, shell for garnish (orange segments removed)
1 1/2 ounces dark Bacardi 151 rum, for garnish
1 small rosemary sprig, for garnish
rosemary sprig, plus more for garnish
1 -2 orange, cut into manicured half-wheels for garnish

Steps:

For the Ice Ring:.
Layer lemon wheels in the bottom of the mold. Add enough water to just cover lemons and freeze for an hour to hold fruit in place. Top with ice water and freeze overnight.
For the Simple Syrup:.
In a small saucepan, bring sugar, rosemary, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep overnight; strain. Will keep refrigerated for one month.
For the Punch:.
Stir together Campari, lemon juice, and simple syrup in a punch bowl. Unmold ice ring by quickly dipping into warm water and inverting. Float ice ring in punch and set orange shell filled with rosemary sprigs in center of ice ring. Add sparkling water to punch just before serving. Fill the orange shell with the 151 rum, carefully light the 151 on fire and let burn for 15 minutes. Extinguish the fire by VERY CAREFULLY pouring sparkling wine into the orange shell and over the punch.
Ladle into tea cups and garnish with manicures orange half slices and fresh rosemary sprig.

Nutrition Facts : Calories 213.6, Fat 0.2, Sodium 8.9, Carbohydrate 27.2, Fiber 1.3, Sugar 20.7, Protein 0.7

Tips:

Choose the right oranges: Use oranges with thin, smooth skin, such as Cara Cara or Valencia oranges. Avoid oranges with thick, bumpy skin, as they will be more difficult to peel.
Use fresh rosemary: Fresh rosemary has a more intense flavor than dried rosemary. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
Don't overcrowd the pan: When cooking the oranges, don't overcrowd the pan. This will prevent them from cooking evenly.
Be careful not to burn the oranges: Keep an eye on the oranges while they are cooking. They should be slightly caramelized, but not burnt.
Serve immediately: Burnt oranges are best served immediately. They can be served as a dessert, snack, or side dish.

Conclusion:

Burnt oranges with rosemary are a delicious and easy-to-make dessert, snack, or side dish. They are perfect for any occasion. With their sweet and tangy flavor, these oranges are sure to be a hit with everyone who tries them. So next time you're looking for a something sweet and special, give burnt oranges with rosemary a try.