Honey-Rum Marinated Oranges
This light, refreshing dessert is perfect after a heavy winter meal.
50 ml, dark variety
Lemon Juice, Fresh
2 tablespoon(s), fresh
2 tablespoon(s), to 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.
Consider decorating each serving of oranges with strips of lime and lemon zest for a more festive look.