10 minsSnacks and Dessert

Oranges with rosemary honey and hazelnuts

Makes: four servings
Makes: four servings


  • 2 lemons
  • 3 ½ tbsp fresh rosemary
  • ¼ cup honey
  • ½ cup hazelnuts
  • 4 oranges


  1. De-seed and juice lemon. Chop fresh rosemary into small pieces.

  2. Combine honey, 4 tsp lemon juice and half the fresh rosemary in a saucepan. Bring to a simmer, then remove from heat and let cool 10 minutes.

  3. While it's cooling, place hazelnuts in a dry skillet over medium-high. Toast 3 minutes, stirring regularly to prevent burning. Let cool.

  4. Peel orange and slice into rounds. Drizzle with honey. Chop hazelnuts and sprinkle over the top, along with remaining fresh rosemary for garnish.