Best 2 Burnt Oranges With Rosemary Recipes

Indulge your senses with the tantalizing aroma of burnt oranges infused with rosemary, creating a symphony of flavors that will leave you craving more. This delectable dish is a delightful balance of sweet and savory, with a hint of smokiness that adds a touch of intrigue. The oranges, charred to perfection, release a burst of citrusy goodness, while the rosemary adds a subtle earthiness that elevates the overall experience. Whether you're looking for a unique appetizer, a refreshing side dish, or a sweet treat to satisfy your cravings, these burnt oranges with rosemary have got you covered. From a simple yet elegant salad to a sophisticated dessert featuring a rosemary-infused crème anglaise, this versatile dish offers a culinary adventure like no other. Get ready to embark on a taste sensation that will leave your palate delighted and eager for more.

Check out the recipes below so you can choose the best recipe for yourself!

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 navel oranges or blood oranges for the best results. They should be ripe and have a deep color.
Use a heavy-bottomed pan. This will help to prevent the oranges from burning.
Be careful not to overcrowd the pan. The oranges should be in a single layer so that they can brown evenly.
Cook the oranges over medium heat. This will help to caramelize the sugars in the oranges without burning them.
Stir the oranges occasionally. This will help to ensure that they brown evenly.
Don't overcook the oranges. They should be tender but still have a little bit of bite to them.
Serve the oranges warm or at room temperature. They can be served on their own or with a dollop of yogurt or ice cream.

Conclusion:

Burnt oranges with rosemary are a delicious and easy-to-make dessert. They are perfect for a special occasion or a weeknight treat. The oranges are sweet and caramelized, with a hint of rosemary that adds a touch of complexity. They can be served warm or at room temperature, and they are sure to impress your guests.