Burnt Oranges With Rosemary

• 4 oranges, halved, peeled, pith removed
• 2 tablespoons fresh rosemary
• 1/2 cup sugar
• 1 cup plain thick Greek yogurt

1. Place oranges cut-side up on a plate and sprinkle rosemary on top, pressing it into oranges so it adheres.
2. Sprinkle with 1/4 cup sugar.
3. On a grill or stovetop, put a 12-inch cast iron skillet over medium heat until a drop of water sizzles on surface.
4. Spread remaining 1/4 cup sugar in skillet and when it starts to caramelize place oranges, cut-side down, on sugar.
5. Let cook for 3 to 4 minutes, not moving oranges, so cut side burns nicely and oranges soften.
6. To serve, place 2 orange halves in bowl with 1/4 cup Greek yogurt, and drizzle with burnt sugar juices from skillet.

oranges, fresh rosemary, sugar, yogurt

Taken from cooking.nytimes.com/recipes/1012547 (may not work)