Sliced Oranges with Candied Hazelnuts

1. 1

   Preheat oven to 350F.

2. 2

   Stir together orange juice, rosemary, honey, and orange-flower water in a small saucepan.

3. 3

   Bring to a boil over medium-high heat.

4. 4

   Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes.

5. 5

   Let syrup cool completely.

6. 6

   Place chopped nuts in a small bowl.

7. 7

   Whisk egg white in another bowl until foamy.

8. 8

   Stir 2 to 3 tablespoons whipped egg white into the nuts (enough to coat nuts).

9. 9

   Add brown sugar and cinnamon; stir to coat nuts.

10. 10

    Transfer hazelnuts to a rimmed baking sheet, and spread in an even layer.

11. 11

    Bake until dry, 5 to 7 minutes.

12. 12

    Let cool completely.

13. 13

    Slice oranges into 1/4-inch-thick rounds.

14. 14

    Divide evenly among serving dishes.

15. 15

    Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts.

16. 16

    Garnish with rosemary sprigs.

17. 17

    (Per Serving)

18. 18

    Calories: 146

19. 19

    Saturated Fat: .2g

20. 20

    Unsaturated Fat: 2g

21. 21

    Cholesterol: 0mg

22. 22

    Carbohydrates: 31g

23. 23

    Protein: 3g

24. 24

    Sodium: 17mg

25. 25

    Fiber: 4g

* Per serving · 4 servings · Values may vary.

No additional tips available.