Honey-Rum Marinated Oranges
SmartPoints® value per serving
This light, refreshing dessert is perfect after a satisfying spring meal. Add eye appeal by swapping one blood orange and one honey bell for two of the navels.
2 fl oz, dark-variety (about 4 Tbsp)
5 large, navel-variety
Fresh lemon juice
2 tbsp(s), fresh (for garnish)
- Combine honey, water, rum and cinnamon stick in a small saucepan; bring to a boil. Boil for 1 minute, reduce heat to medium-low and simmer for 5 minutes; set aside to cool.
- Wash, dry and zest 1 orange (should yield about 2 tablespoons of zest). Then slice off ends of all oranges; remove peels and as much of white pith as possible. Slice each orange into 6 rounds and place orange slices in a large glass baking dish; set aside.
- Add lemon juice and orange zest to cooled honey-rum mixture; stir and pour over oranges. Cover baking dish and chill in refrigerator for at least two hours and up to overnight for maximum flavour. Serve with mint garnish. Yields about 5 orange slices per serving.
Consider decorating each serving of oranges with strips of lime and lemon zest for a more festive look. This recipe is meant to be eaten with a knife and fork.