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