Oranges with dessert wine and rosemary
4 servings
50 minutes
This refined dessert, originating from Chinese culinary tradition, harmoniously combines the freshness of citrus with spicy notes of muscat and dry white wine. Lightly heating the wine base with rosemary sprigs reveals its aroma, creating a delicate syrup that perfectly complements the sweetness of oranges. The dish's flavor is an exquisite balance of acidity and sweetness, adorned with light herbal undertones. It is perfect as a conclusion to an elegant dinner or as a refreshing dessert for a warm evening. Serving in compotes adds elegance, while rosemary not only decorates but also emphasizes the sophistication of the combination. This dish is a find for those who appreciate gastronomic experiments and want to surprise guests with an unusual taste.
1
In a saucepan over low heat, mix both wines and rosemary sprigs. Gently warm it up.
- Dry white wine: 0.5 glass
- Muscat: 0.8 glass
- Fresh rosemary: 6 stems
2
Meanwhile, use a sharp knife to peel the oranges and carefully cut out the segments. Arrange the segments in 4 dessert bowls.
- Oranges: 4 pieces
3
Pour wine syrup over the oranges and garnish with rosemary sprigs. Serve immediately.
- Fresh rosemary: 6 stems