Honey-rum marinated oranges
5 - 8
PersonalPoints™ per serving
This light, refreshing dessert is the perfect ending to a heavy winter meal, whether its fancy or casual. This dish comes together quickly, but it does need at least two hours to marinate, preferably overnight, to let the flavors soak into the oranges so be sure to leave yourself enough time to get it ready. You can add festive eye appeal by swapping one blood orange and one honeybell orange for two of the navels and garnishing with strips of lime and lemon zest for a pretty presentation at the table. This recipe is meant to be eaten with a knife and fork.
2 fl oz, dark-variety (about 4 Tbsp)
5 large, navel-variety
Fresh lemon juice
2 Tbsp, 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 flavor. Serve with mint garnish. Yields about 5 orange slices per serving.