The combination of rosemary and mandarins may seem a little odd, but it tastes and looks fantastic. This dish is even more attractive if some of the blue flowers are still attached to the rosemary sprigs.
6 SERVINGS
½ |
cup wildflower honey |
1¼ |
teaspoons minced fresh rosemary leaves |
1½ |
pounds seedless mandarins (about 9) |
|
Rosemary sprigs for garnish |
Heat the honey and minced rosemary in a small saucepan over low heat until the honey is liquid. Set aside to steep for at least 15 minutes.
Peel the mandarins and break them into bite-size sections of roughly 2 segments each. Carefully remove as much of the white pith and string as you can. Notice that there is a central string that runs down the back of almost every segment. Remove this, and much of the pith will come with it.
Arrange the mandarins in a low mound on a serving platter and spoon the rosemary honey over the top. Each piece of mandarin should be touched by, though not coated with, the honey. Garnish with the rosemary sprigs and serve.