Honey-Rum Marinated Oranges
5
Points®
Temps total: 21 min • Préparation: 15 min • Cuisson: 6 min • Portions: 6 • Difficulté: Facile
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.
Ingrédients
Honey
⅓ cup(s)
Rum
2 fl oz, dark-variety (about 4 Tbsp)
Cinnamon sticks
1 average
Orange
5 large, navel-variety
Fresh lemon juice
2 tbsp(s)
Peppermint leaves
2 tbsp(s), fresh (for garnish)
Water
⅓ cup(s)
Instructions
1
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.
2
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.
3
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.
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