Oranges With Dessert Wine and Rosemary

1. 1

   Heat Muscat, white wine, and 6 rosemary sprigs in a saucepan over medium-low heat until warm.

2. 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. 3

   Divide whole oranges or segments among 4 serving bowls.

4. 4

   Pour wine mixture over top Garnish with rosemary immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.