Poached Oranges and Satsumas in Rosemary-Clove Syrup

• 1/3 cup light brown sugar
• 1/3 cup water
• 1 teaspoon orange zest
• 1 teaspoon fresh whole rosemary leaves (stripped from stems)
• 4 whole cloves
• 3 large navel oranges, peel and white pith removed, cut into supremes
• 3 satsumas or tangerines, peel and white pith removed, cut into supremes
• 1 tablespoon orange liqueur
• 1 store-bought angel food cake
• 1 quart low-fat frozen yogurt
• 4 sprigs rosemary, as garnish

1. In a heavy saucepan, combine the sugar and water.
2. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
3. Reduce the heat to medium-low and simmer for 10 minutes.
4. Add the zest, rosemary, and cloves.
5. Simmer until the flavors are blended, about 5 minutes.
6. Pour the syrup over the orange segments and toss.
7. Refrigerate until well chilled, about 4 hours.
8. Sprinkle with orange liqueur.
9. Place 1 slice of angel food cake in the bottom of 4 martini glasses.
10. Top with 1 scoop frozen yogurt.
11. Top with the oranges and garnish with a sprig of rosemary.

light brown sugar, water, orange zest, rosemary, cloves, oranges, tangerines, orange liqueur, storebought angel food cake, frozen yogurt, rosemary

Taken from www.foodnetwork.com/recipes/emeril-lagasse/poached-oranges-and-satsumas-in-rosemary-clove-syrup-recipe.html (may not work)