Blood Oranges With Warm Honey And Rosemary

This is one of my all-time favourite desserts. I love its utter simplicity and purity of flavour. It is the perfect way to round off one of those slow-cooked slightly heavier meals that we are drawn to during the colder months. As a soaring clean, clear palate-cleanser, it leaves you feeling lighter and refreshed at the end.

Recipe Author:
Skye Gyngell
My Favourite Ingredients
Photography by Jason Lowe
Reproduced courtesy of Quadrille publishing

Publisher's Copyrighted Material
Category:  Desserts  - 


For 4 people


  • 6 blood oranges
  • 130 ml light, fragrant honey, such as acacia
  • 3 tbs water
  • 4 rosemary stems, plus extra sprigs to finish
  • 1 small dried red chilli, deseeded and very finely sliced (optional)

Blood Oranges With Warm Honey And Rosemary Directions

  1. To prepare the oranges, using a small sharp knife, slice off both ends, then stand upright on a board. Running the knife from the top to the bottom, cut away the peel and pith, following the contour of the fruit. Now slice the oranges across the pinwheels – I usually get 5 slices from each orange. Set aside while you warm the honey.

    Put the honey and water into a small saucepan. Lay the rosemary on a wooden chopping board and using a rolling pin, gently pound the stalk and leaves to bruise them and release their flavour. Add the rosemary to the pan and place over a very low heat. Allow the honey to warm through very gently for a few minutes, stirring from time to time; do not let the mixture boil. Take off the heat and set aside to infuse for 10 minutes, then take out the rosemary.

    To serve, arrange the pinwheels on individual plates. Sprinkle with the dried chilli, if using, and spoon over the infused honey. Scatter over a few fresh rosemary sprigs and serve.