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4.0 from 3 votes

Sweet Citrus Rosemary Medley

A light dessert made from oranges, sweet rosemary syrup, pistachios and dates. Easy make-ahead dessert. Vegan, gluten free, Kosher for Passover

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 8 servings
Calories: 271 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 4 1/2 pounds oranges – navel, cara cara, tangerines, moro blood oranges or a mix (if using smaller oranges, you may need more)
  • 1 1/4 cups sugar
  • 4 prigs rosemary
  • 2 tablespoons pistachios (if you have nut allergies, omit)
  • 8 dates, sliced or chopped
  • 8 prigs Mint for garnish (optional)

Instructions

    Cup of Yum
  1. Combine 1 1/4 cups sugar and 1 cup of water. Bring to a boil, whisking to dissolve the sugar. Add the fresh rosemary sprigs and reduce heat to a simmer. Let the syrup simmer for 10 minutes, then remove from heat. Leave the rosemary sprigs to steep as the syrup cools.Use a sharp paring knife or serrated knife to slice off the peel down the sides of the orange. Remove as much peel and white pith as possible. Try not to slice into the fruit itself (a little of the fruit will inevitably get sliced... just be as careful as you can).
  2. Once the peel is removed, slice the orange into thin ¼ inch rounds. Reserve slices and repeat process for remaining oranges.
  3. When rosemary syrup has completely cooled, remove the rosemary with a slotted spoon and strain the syrup through a wire mesh strainer.
  4. Spread the peeled slices out in a pie dish or similar ceramic or glass container. Pour the rosemary syrup over them.
  5. If you're using blood oranges/moro oranges, store those slices separately from the lighter colored slices in their own quantity of rosemary syrup, otherwise they will cause the lighter oranges and syrup to take on a reddish color.
  6. Cover the dish and refrigerate the orange slices for at least 2 hours, up to 2 days. Re-layer the orange slices every so often to make sure they're all equally exposed to the sweet syrup.
  7. Before serving, chop the pistachios in a food processor or coffee grinder into very fine pieces, somewhere in between chunks and powder, to create a coarse pistachio meal.
  8. Slice each date into thin strips.
  9. To serve, divide the chilled marinated orange slices between 8 small dessert plates. Drizzle each serving with 1-2 tbsp rosemary syrup, just enough to moisten (you will have leftover syrup, which you can use to flavor drinks). Sprinkle with 1 tsp chopped pistachios and top each orange slice with a date strip. Garnish with a sprig of mint. Serve.

Notes

  • Note: If you have nut allergies, you can leave out the pistachios. The oranges taste delightful in their syrup without any additions, so if you want to keep things simple feel free to serve the oranges on their own in a glass dessert bowl garnished with mint.
  • Note:
  • If you have nut allergies, you can leave out the pistachios. The oranges taste delightful in their syrup without any additions, so if you want to keep things simple feel free to serve the oranges on their own in a glass dessert bowl garnished with mint.

Nutrition Information

Calories 271kcal (14%) Carbohydrates 67g (22%) Protein 2g (4%) Fat 1g (2%) Potassium 532mg (15%) Fiber 6g (24%) Sugar 59g (118%) Vitamin A 625IU (13%) Vitamin C 136.1mg (151%) Calcium 109mg (11%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 271

% Daily Value*

Calories 271kcal 14%
Carbohydrates 67g 22%
Protein 2g 4%
Fat 1g 2%
Potassium 532mg 11%
Fiber 6g 24%
Sugar 59g 118%
Vitamin A 625IU 13%
Vitamin C 136.1mg 151%
Calcium 109mg 11%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.