Blood Oranges With Warm Honey And Rosemary Recipe

• 6 blood oranges
• ½ cup light, fragrant honey
• 3 tablespoons water
• 3 to 4 rosemary sprigs, plus extra sprigs for garnish

• 1 small dried red chile, seeded and very finely sliced(optional)

1. To prepare the oranges, use a small, sharp knife to slice off both ends, then stand them upright on a board. Running the knife from the top to the bottom, cut away the peel and pith, following the contour of the fruit. Slice the oranges crosswise into pinwheels. Remove the seeds. Set the oranges aside while you warm the honey.
2. Place the honey and the water in a small pan. Lay the rosemary on a cutting board and, using a rolling pin, gently pound the stalk and leaves to bruise them and release their flavor. Add the rosemary to the pan and place over very low heat. Allow the honey to warm through very gently for a few minutes, stirring occasionally (don't let the mixture boil). Remove from the heat and set aside to infuse for 10 minutes, then remove the rosemary.
3. To serve, arrange the orange pinwheels on individual plates. Sprinkle with the dried chile, if using, then drizzle with the infused honey. Scatter a few fresh rosemary sprigs over the top and serve. Reprinted with permission from My Favorite Ingredients by Skye Gyngell, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.