Honey-Rum Marinated Oranges
- Total Time
This light, refreshing dessert is perfect after a heavy winter meal. Add eye appeal by swapping one blood orange and one honey bell for two of the navels.
rum2 fl oz, dark-variety (about 4 Tbsp)
cinnamon stick(s)1 average
orange(s)5 large, navel-variety
fresh lemon juice2 Tbsp
mint leaves2 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.