Sliced Oranges with Candied Hazelnuts

• 1/2 cup fresh orange juice, strained (from 2 to 3 oranges)
• 1 sprig rosemary, plus more for garnish
• 2 tablespoons mild honey, such as orange blossom
• 1 tablespoon orange-flower water
• 2 tablespoons coarsely chopped blanched hazelnuts
• 1 large egg white
• 1 teaspoon dark brown sugar
• Pinch of ground cinnamon
• 4 navel oranges, peel and pith removed

1. Preheat oven to 350F.
2. Stir together orange juice, rosemary, honey, and orange-flower water in a small saucepan.
3. Bring to a boil over medium-high heat.
4. Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes.
5. Let syrup cool completely.
6. Place chopped nuts in a small bowl.
7. Whisk egg white in another bowl until foamy.
8. Stir 2 to 3 tablespoons whipped egg white into the nuts (enough to coat nuts).
9. Add brown sugar and cinnamon; stir to coat nuts.
10. Transfer hazelnuts to a rimmed baking sheet, and spread in an even layer.
11. Bake until dry, 5 to 7 minutes.
12. Let cool completely.
13. Slice oranges into 1/4-inch-thick rounds.
14. Divide evenly among serving dishes.
15. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts.
16. Garnish with rosemary sprigs.
17. (Per Serving)
18. Calories: 146
19. Saturated Fat: .2g
20. Unsaturated Fat: 2g
21. Cholesterol: 0mg
22. Carbohydrates: 31g
23. Protein: 3g
24. Sodium: 17mg
25. Fiber: 4g

orange juice, rosemary, honey, orangeflower water, blanched hazelnuts, egg white, brown sugar, ground cinnamon, oranges

Taken from www.epicurious.com/recipes/food/views/sliced-oranges-with-candied-hazelnuts-394162 (may not work)