Oranges With Dessert Wine and Rosemary

• 34 cup muscat wine, de beaumes-de-venise
• 12 cup dry white wine, such as Sauvignon Blanc
• 6 sprigs fresh rosemary, plus more for garnish
• 8 small oranges or 4 medium oranges

1. Heat Muscat, white wine, and 6 rosemary sprigs in a saucepan over medium-low heat until warm.
2. Meanwhile, cut away peel and pith from oranges, and keeping the segments intact, or if desired, cut between the membranes with a paring knife to release segments.
3. Divide whole oranges or segments among 4 serving bowls.
4. Pour wine mixture over top Garnish with rosemary immediately.

muscat wine, white wine, rosemary, oranges

Taken from www.food.com/recipe/oranges-with-dessert-wine-and-rosemary-377162 (may not work)