Sweet Citrus Rosemary Medley

I’ve always had a soft spot for vibrant flavors, and that’s why the Sweet Citrus Rosemary Medley holds a special place in my heart. This dish captures the essence of a sunny afternoon, wrapping the tang of fresh oranges in a cozy embrace of rosemary syrup. It all started one summer day when I found myself overwhelmed with a bountiful harvest of oranges from my backyard tree. As I stared at the brilliant citrus fruits, inspiration struck – why not create a delightful medley? With a touch of sweetness from sugar and a hint of earthiness from rosemary, this dish came together effortlessly. Each time I prepare this recipe, I’m reminded of sunny days and the joy of simple ingredients coming together.

What to Gather for Sweet Citrus Rosemary Medley

The ingredients in the Sweet Citrus Rosemary Medley work together to create a symphony of flavors. The sweetness of the oranges harmonizes with the earthy notes of rosemary, while sugar adds just the right amount of sweetness. Each component plays a crucial role in bringing this dish to life.

• 4 1/2 pounds of oranges – You can use a mix of navel, cara cara, tangerines, and moro blood oranges. The variety will enhance the flavor and visual appeal of your medley.
• 1 1/4 cups of sugar – This is essential for creating the syrup that will soak into the oranges and intensify their sweetness.
• 4 sprigs of rosemary – Fresh rosemary infuses the syrup with its aromatic fragrance and earthy flavor, making it unique.
• 2 tablespoons of pistachios – These add a delightful crunch. However, feel free to omit them if you have nut allergies.
• 8 dates, sliced or chopped – The natural sweetness of dates complements the citrus beautifully.
• 8 sprigs of mint for garnish (optional) – This adds a fresh note and is lovely for presentation.

Instructions for Sweet Citrus Rosemary Medley

Creating the Sweet Citrus Rosemary Medley is a delightful experience. Follow these steps, and you’ll have a stunning dish that’s bursting with flavor. Let’s dive in!

1. Start by combining 1 1/4 cups of sugar with 1 cup of water in a saucepan. Bring this mixture to a boil over medium-high heat. As the sugar dissolves, you’ll notice a sweet aroma filling your kitchen.

2. Once boiling, add the fresh rosemary sprigs to the syrup. Reduce the heat to a gentle simmer and allow it to cook for about 10 minutes. This step is crucial as it allows the rosemary to infuse its flavor into the syrup.

3. After 10 minutes, remove the saucepan from the heat and let the syrup cool. You can leave the rosemary sprigs to steep further, enhancing the flavor.

4. Next, take a sharp paring knife and carefully slice off the peel from each orange. Be sure to remove as much of the white pith as possible, as this can be bitter. Aim for clean, smooth slices.

5. Once peeled, slice each orange into thin ¼ inch rounds. Set these aside in a pie dish or similar container. Repeat this process until all oranges are prepared.

6. When the rosemary syrup has completely cooled, strain it through a wire mesh strainer to remove the sprigs. Pour the syrup generously over the sliced oranges.

7. If you’re using blood oranges, make sure to store them separately from the lighter oranges to prevent color bleeding.

8. Cover the dish with plastic wrap and refrigerate the orange slices for a minimum of 2 hours, or up to 2 days. This allows the flavors to meld and the oranges to absorb the sweet syrup.

9. Before serving, chop the pistachios finely. You want them to be somewhere between chunks and powder to create a lovely coarse meal.

10. Slice each date into thin strips. These will add a rich sweetness and pair well with the oranges.

11. To serve, arrange the chilled marinated orange slices on small dessert plates. Drizzle with 1 to 2 tablespoons of the rosemary syrup, just enough to moisten. Sprinkle with pistachios and top each slice with a date strip. Finally, garnish with a sprig of mint.

How to Switch It Up

While the Sweet Citrus Rosemary Medley is delightful as it is, here are some tips to switch things up a bit.

• Storage: If you have leftovers, store them in an airtight container in the fridge for up to 3 days to keep the flavors fresh.
• Freezing: You can freeze the oranges in syrup for up to 2 months, making it easy to enjoy later.
• Pairing: This medley pairs beautifully with grilled chicken or fish for a refreshing summer meal.
• Making it a salad: Toss the oranges with some greens and a light vinaigrette for a refreshing salad option.
• Adding berries: Incorporating fresh berries into the medley can add a pop of color and extra sweetness.
• Infusing different herbs: Experiment with other herbs like thyme or mint in the syrup for a twist on the original flavor.

Serving Suggestions

When it comes to serving the Sweet Citrus Rosemary Medley, the possibilities are endless. Here are some ideas to make the most of this refreshing dish:

• Light Dessert: Serve the medley as a light dessert after a hearty meal, making it a refreshing end to your evening.
• Brunch Highlight: This dish is perfect for brunch, providing a bright and colorful option alongside pastries and coffee.
• Picnic Treat: Pack the medley for your next picnic. It travels well and is sure to impress your friends.
• Garnished Delight: Add additional garnishes like edible flowers or citrus zest for an extra touch of elegance when serving.
• Seasonal Occasions: The Sweet Citrus Rosemary Medley is great for seasonal gatherings, adding a splash of color and flavor to your table.
• Refreshing Snack: Enjoy this dish as a refreshing snack on a hot day. It’s hydrating and satisfying!

FAQ

Conclusion

The Sweet Citrus Rosemary Medley stands out with its vibrant colors and refreshing flavors, making it a delightful addition to any meal. I encourage you to give this recipe a try; you won’t be disappointed. It’s a simple yet elegant dish that captures the essence of sunny days and warm gatherings. Enjoy the burst of citrus flavors and the sweet aroma of rosemary every time you serve it!

Sweet Citrus Rosemary Medley

Craving a refreshing treat? The Sweet Citrus Rosemary Medley combines vibrant oranges with aromatic rosemary syrup, creating a burst of sweet flavors in every bite. Perfect for a light dessert or a brunch highlight, this easy-to-make dish will elevate any occasion. Make it tonight and enjoy a touch of sunshine!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Desserts

Cuisine American

Servings 8 servings

Calories 150 kcal

Equipment

• Peeler
• Mixing Bowl
• Chef's Knife
• Saucepan
• Whisk
• Large Pot
• Food Processor

Ingredients

  

• 4 1/2 pounds oranges navel, cara cara, tangerines, moro blood oranges or a mix. If using smaller oranges, you may need more.
• 1 1/4 cups sugar
• 4 sprigs rosemary
• 2 tablespoons pistachios If you have nut allergies, omit.
• 8 dates sliced or chopped
• 8 sprigs mint for garnish (optional)

Instructions

 

• Start by combining 1 1/4 cups of sugar with 1 cup of water in a saucepan. Bring this mixture to a boil over medium-high heat. As the sugar dissolves, you’ll notice a sweet aroma filling your kitchen.
• Once boiling, add the fresh rosemary sprigs to the syrup. Reduce the heat to a gentle simmer and allow it to cook for about 10 minutes. This step is crucial as it allows the rosemary to infuse its flavor into the syrup.
• After 10 minutes, remove the saucepan from the heat and let the syrup cool. You can leave the rosemary sprigs to steep further, enhancing the flavor.
• Next, take a sharp paring knife and carefully slice off the peel from each orange. Be sure to remove as much of the white pith as possible, as this can be bitter. Aim for clean, smooth slices.
• Once peeled, slice each orange into thin ¼ inch rounds. Set these aside in a pie dish or similar container. Repeat this process until all oranges are prepared.
• When the rosemary syrup has completely cooled, strain it through a wire mesh strainer to remove the sprigs. Pour the syrup generously over the sliced oranges.
• If you’re using blood oranges, make sure to store them separately from the lighter oranges to prevent color bleeding.
• Cover the dish with plastic wrap and refrigerate the orange slices for a minimum of 2 hours, or up to 2 days. This allows the flavors to meld and the oranges to absorb the sweet syrup.
• Before serving, chop the pistachios finely. You want them to be somewhere between chunks and powder to create a lovely coarse meal.
• Slice each date into thin strips. These will add a rich sweetness and pair well with the oranges.
• To serve, arrange the chilled marinated orange slices on small dessert plates. Drizzle with 1 to 2 tablespoons of the rosemary syrup, just enough to moisten. Sprinkle with pistachios and top each slice with a date strip. Finally, garnish with a sprig of mint.

Notes

• Tip 1: If you have nut allergies, you can leave out the pistachios. The oranges taste delightful in their syrup without any additions.
• Tip 2: Feel free to serve the oranges on their own in a glass dessert bowl garnished with mint.

Keyword citrus salad recipe, easy fruit salad, healthy orange dessert, rosemary dessert